Chocolate Raspberry Cupcakes

Ok, so no surprise that there is chocolate in almost anything I bake… So this is no different. I give you, Chocolate-Raspberry Cupcakes!

So I found this recipe from Annie’s Eats on stumble upon, but changed a few things around.  For the chocolate cake part, my tried and true favorite chocolate cake is the recipe from the back of the Hershey’s Extra Dark Coco Powder (click the link! I’m super impressed with the fact that I can figure that out!) Public Service Announcement: I’m not receiving any funding from Hershey’s at the present….yet :)

Anyways, so the baking directions/times/everything is on the back, typical rule of thumb; 15-20 minutes for baking cupcakes, don’t leave it in too long!!

For the filling:

1 (12 oz.) bag frozen raspberries, thawed
¼ cup sugar
1 tbsp. cornstarch

For the frosting:
12 oz. bittersweet or semisweet chocolate, finely chopped
¾ cup heavy cream
1½ tbsp. sugar
1½ tbsp. corn syrup
3 tbsp. unsalted butter, at room temperature

Follow the directions on the Hershey’s box for the cupcakes, and bake! :)

Here come the FUN! To make the raspberry filling, puree the raspberries in a blender or food processor.  Strain the mixture through a fine mesh sieve into a saucepan to remove the seeds.  This isn’t fun. I didn’t have a strainer, so instead I used a soup strainer. BAD CHOICE, it took WAY too long! Whisk in the sugar and cornstarch, and heat, stirring frequently until the mixture boils.  Once it has thickened, remove the pan from the heat.  Chill before using.

Meanwhile, make the ganache.  Add the chopped chocolate to a medium heatproof bowl.  In a saucepan combine the cream, corn syrup and sugar.  Heat until just boiling.  Immediately pour the mixture over the chopped chocolate and let stand a few minutes to melt.  Whisk in small circular motions until the mixture is smooth and blended, then whisk in the butter 1 tablespoon at a time until completely incorporated.  Let chill (pop it in the fridge for 20 minutes, or sit out for a few hours) until pip-able.

To assemble the cupcakes, place the raspberry filling in a pastry bag.  (It’s probably easier to use a tip to break through the tops of the cupcakes!)  Pipe a few teaspoons of filling into each cupcake…saying that, its going to be a fun surprise when you bite into them, as it’s so hard to measure that by eye…  Then, (I used a star tip) pipe the ganache on the tops of the cupcakes.  With the leftover ganache, pipe excess ganache inside fresh raspberries and place on top of the frosted cupcakes (be sure to do this before the frosting sets.)  Allow to set completely before serving!

Try to not devour ALL of the raspberries before putting them on the cupcakes ;)

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