Chocolate and raspberry is one of Stephen’s favorite flavor combinations. Every time we go to the Cocoa Bean he gets their version of this cupcake. I’ll admit that I’m not the biggest fan of raspberry but these are pretty awesome! I made a similar recipe a while back and have since improved it (back then I use a doctored cake mix, now it’s all from scratch and so much more delicious). The moist chocolate cake combined with the gooey ganache and sweet raspberry frosting is absolutely perfect! Enjoy!
Chocolate Raspberry Cupcakes
¾ c. unsweetened cocoa powder
1½ c. all-purpose flour
1½ c. granulated sugar
1½ tsp. baking soda
¾ tsp. baking powder
¾ tsp. salt
2 large eggs
¾ c. warm water + ⅛ tsp. espresso powder
¾ c. buttermilk
3 tbsp. canola oil
1 tsp. vanilla
½ c. heavy cream
3 oz. bittersweet chocolate
¾ tbsp. corn syrup
Splash of vanilla
Raspberry Buttercream Frosting:
16 tbsp. (2 sticks) unsalted butter, room temperature
2-3 tbsp. heavy whipping cream
2½-3 tbsp. seedless raspberry puree (from 6 oz. of fresh raspberries)
1½ tsp. vanilla extract
2½ – 2 c. powdered sugar
¼ tsp. salt
12 raspberries for garnish
1. Preheat oven to 350 degrees. Line 1 cupcake pan with liners, set aside.
2. In a medium size mixing bowl, whisk or sift together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
3. In the bowl of a stand mixer, add eggs, warm water w/ espresso powder, buttermilk, oil, and vanilla. Mix on medium speed until smooth. Turn down speed to low and slowly add the dry ingredients to the wet mixture. Mix until smooth (no flour/cocoa pockets remain), about 3 minutes.
4. Divide batter evenly among cups, filling ⅔ of the way full. Place in oven and bake for 20-21 minutes, or until the tops spring back when touched and a cake tester comes out clean. Be careful not to over bake!
5. Remove from oven, allow them to sit for 3-4 minutes in the pan, and then transfer to a wire rack to cool. Prepare ganache and frosting. Dip in ganache, frost and top with raspberries.
For the ganache:
1. Heat cream in a small saucepan over medium heat. In a separate bowl, combine chocolate, corn syrup and vanilla. Once the cream is heated through, pour over chocolate and whisk until smooth. Let cool for 10 minutes.
2. Turn cooled cupcake upside down and dip into ganache. Swirl to remove excess. Place right side up on a wire rack to set (about 5 minutes or so). Repeat processed as many times as desired.
For the frosting:
1. Puree 6 oz. of fresh raspberries in a food processor or blender. Pour through mesh sieve over a small bowl. Press all of the juice out until all that remains is seeds.
2. Cream the butter, salt, vanilla, seedless raspberry puree and milk in the bowl of a stand mixer (beat on high for 1 minute).
3. With mixing speed on low, begin adding in the sugar a ½ c. at a time, mixing thoroughly after each addition. Add additional cream until desired consistency is reached.
4. Remove bowl from stand. Frost cupcakes with the buttercream and garnish accordingly.
Stephen + Natalie | Makes approximately 12 cupcakes