So these cupcakes were in celebration of my mom’s birthday. I love the blog Annie’s Eats, where these are from. My mom loves chocolate -who doesn’t?- and raspberry, so I used this recipe. Well, it calls for a filling, which I didn’t use because I thought my mom doesn’t like fillings… apparently she does. Oops? Also, the it called for ganache to fill the raspberries (yum!) and there was extra, so being resourceful, I piped it on top of the cupcakes. Mistake. When I piped the actual frosting on the cupcakes, it slid EVERYWHERE, hence the messiness. However, I only frosted half, and the other half, with just the ganache, turned out fine! So I changed the recipe so the only “frosting” is the ganache. The picture below is the end result, or at least the “good” half of the batch. I also made them too big, so make sure you only fill the liners 3/4 of the way!
For the cupcakes:
9 tbsp. unsweetened cocoa powder (I used 5 tbsp regular cocoa, 4 tbsp dark)
1 1/2 cups cake flour
1/2 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
8 tbsp. unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1/8 cup strong coffee (or water) – I used water, coffee wasn’t available
1/8 cup low-fat milk
For the raspberry truffles/ganache:
2 pints fresh raspberries
5 oz. semisweet or bittersweet chocolate, finely chopped
1/4 cup seedless raspberry jam
1/3 cup heavy cream
To make the cupcakes, preheat the oven to 350° F. Line two (or about 1 1/2) cupcake pans with paper liners. In a small bowl sift together the cocoa powder, cake flour, salt, baking soda, and baking powder. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 5 minutes. Mix in the eggs one at a time, scraping down the sides of the bowl between additions.
In a liquid measuring cup, combine the coffee and milk. Add half of the dry ingredients to the mixer and mix on low speed just until incorporated. Stir in the coffee-milk mixture and mix until combined (you may need more mixture, or you may not need all of it, depending). Add in the remaining dry ingredients, again mixing just until incorporated. Divide the batter evenly between the cupcake liners, filling the cups about 3/4 full. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely.
To make the raspberry truffles, rinse fresh raspberries and transfer to a baking sheet lined with paper towels. Gently shake the berries around to remove excess water. Place the chocolate and jam in a small heatproof bowl. Bring the cream to a boil in a small saucepan. Remove from the heat and pour over the chocolate and jam. Let stand for about 3 minutes. Whisk together gently until smooth. If any unmelted lumps remain, microwave a few seconds and whisk again. Let the ganache cool a bit until it has thickened slightly (enough to be piped through a pastry bag). Once it has reached the right consistency, transfer the ganache to a pastry bag and pipe into the center of the clean raspberries. Also, pipe the remaining ganache onto the center of the cupcakes. Refrigerate at least 15 minutes to set. Place the raspberries on the cupcakes.