8.14.10 Raspberry Chocolate Cupcakes

 Warning: very rich cupcakes ahead!

I must say that as I made these beautiful cupcakes, I was very happy that my two sisters were not around.  I love them very much, but they are incomplete-cake-hounds.  Sarah is a "cake crumber."  She steals pieces of cake that have been trimmed.  Anyone who has made shaped cakes knows that you use icing to spackle those crumbs & pieces on with to fix & shape.  Sarah will also go after the batter.  Erin, on the other hand, is an "undercooked thief," and seems to stick with the cake batter & the icing.  Erin is much sneakier.  Where Sarah will ask as soon as I start filling the cake pan if she can have some, Erin just waits until my back is turned and swoops in for a finger-full of icing.  I've caught her plenty of times...it's just that I wonder how many times she's gotten away with it.  I will give bowls, spatulas, beaters, & crumbs up...at the end...and with this recipe, I feel that fingers would have been constantly dipping into the chocolate batter that has coffee in it, the raspberry buttercream icing, and the rich, chocolate raspberry ganache.  There are just too many good components to this one!

If you decide to make this recipe, be prepared for a super rich, & flavorful cupcake.  You'll be able to taste all of the powerful flavors: chocolate, coffee, raspberry, & buttercream.  Don't say I didn't warn you. 

Raspberry Chocolate Cupcake Recipe (Adapted from The Doctor's Dishes, Desserts, & Decor)

Cupcakes:
9 tbsp. unsweetened cocoa powder
1 1/2 cups cake flour
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
1/2 cup strong coffee
1/2 cup skim milk

1. Preheat the oven to 350° F. Line two cupcake pans with paper liners. 
2. In a small bowl sift together the cocoa powder, cake flour, baking soda, and baking powder. In the bowl of a stand mixer, cream the butter and sugar on medium-high speed until light and fluffy. Mix in the eggs one at a time, scraping down the sides of the bowl between additions. 
3. Add half of the dry ingredients to the mixer and mix on low speed just until incorporated. Stir in the coffee and milk, and mix until combined. Add in the remaining dry ingredients, again mixing just until incorporated. 
4. Divide the batter evenly between the cupcake liners, filling the cups about 2/3-3/4 full. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely.

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

1. Puree the raspberries in a blender or food processor. Place in a saucepan. Whisk in the sugar and cornstarch, and heat, stirring frequently until the mixture boils. Once it has thickened, remove the pan from the heat. Cool to room temperature before using.
2. I removed the seeds from the puree.  This isn't as difficult as it sounds!  Pour small amounts of the puree into a strainer (I used a small one that fits over a coffee mug).  Use a rubber spatula to press the puree against the screen.  The pulp drops through to the mug & the seeds stay behind.  You'll need to scoop out excess seeds from time-to-time to keep the puree moving.

 

         3. Once cupcakes & filling are cool, inject 1-2 tsp of filling into the cupcakes. I used a long cake decorating tip to inject into the cupcakes.

Raspberry Chocolate Ganache:
5 oz. semisweet or bittersweet chocolate, finely chopped
1/4 cup seedless raspberry jam
1/3 cup heavy cream

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. Spread a small amount onto each filled cupcake.

Raspberry Buttercream Frosting:
2 sticks (16 T) unsalted butter, at room temperature
5 cups powdered sugar (I actually used a little less than 5 cups; the original recipe calls for 6)
3/4+ cup seedless raspberry jam

Place the butter and jam in the bowl of a stand mixer. Cream on medium-high speed until well incorporated. Add the powdered sugar in 1-2 cup increments and mix until smooth after each addition.

Raspberry Buttercream

For Sarah & Erin  =)

 Garnish cupcakes as desired.  I used fresh raspberries, but chocolate chips or sprinkles would be cute, too.