DOUBLE CHOCOLATE RASPBERRY CUPCAKES

DOUBLE CHOCOLATE RASPBERRY CUPCAKES image

Number Of Ingredients 23

Ingredients

Cupcakes
3 oz. semisweet chocolate, finely chopped
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs, at room temperature
3/4 cup vegetable oil
1 1/2 cups buttermilk
3/4 teaspoon vanilla extract
Filling
1 (12 oz.) bag frozen raspberries, thawed
1/4 cup sugar
1 tablespoon cornstarch
Ganache
12 oz. bittersweet chocolate, finely chopped
3/4 cup heavy cream
1 1/2 tablespoons sugar
1 1/2 tablespoons corn syrup
3 tablespoons unsalted butter, at room temperature

Steps:

Preheat oven to 350 F. Line cupcake pans with paper liners. Put the chopped chocolate in bowl. Pour the hot coffee over the chocolate and let stand a minute or two, then whisk until the chocolate is melted and the mixture is smooth. Whisk the sugar, flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl. Beat the eggs on medium-high speed until slightly thickened and pale yellow. With the mixer on medium-low speed, slowly add the oil, buttermilk, vanilla, and melted chocolate mixture to the eggs, mixing until well blended. Add the dry ingredients, a little at a time, and beat on medium-low speed just until incorporated. Divide the batter evenly between the prepared cupcake liners, filling each about 3/4-full. Bake 18-20 minutes. Let the cupcakes cool for about 5 minutes before removing them from the pans to the wire racks to cool completely. Raspberry filling: Add the raspberries to the bowl of a food processor. Process until smooth. Strain the mixture through a fine mesh sieve into a small saucepan to remove the seeds. Add the sugar and cornstarch to the pan, whisking to combine. Bring the mixture to a boil over medium-low heat, whisking often. When it reaches a boil, remove the pan from the heat and let cool slightly. Chill before filling cupcakes. Ganache: Place the chopped chocolate in a medium heatproof bowl. Combine the cream, corn syrup and sugar in a small saucepan and bring to a boil. Immediately pour the cream mixture over the chocolate and let stand for a minute. Whisk until the mixture is smooth and blended, then add the butter 1 tablespoon at a time, whisking until completely incorporated. Let the mixture stand at room temperature to thicken before topping the cupcakes. To assemble: Place the raspberry filling in a pastry bag fitted with a plain tip. Insert the tip into the top of the cupcakes and pipe filling into each cupcake Spread the thickened ganache over the cupcakes. Top with fresh raspberry.