I’ve officially become the crazy office baking lady. At the last birthday cupcake celebration, I got word that another birthday was coming up and that chocolate was key for it. Why are there so many fall birthdays? It must have been a long and snowy winter for these people’s parents. Okay, never mind.
So I knew I had to find a super chocolatey cupcake to make. It had to be something intense. After much searching on Pinterest…yes, I’m clearly obsessed…I saw a chocolate and raspberry combination that I thought might fit the bill.
[Inspired by The Curvy Carrot]
For Cupcakes
Makes 24 cupcakes (it probably could have made about 30 but I filled them up a lot)
- 3 oz. semisweet chocolate chips
- 1 and 1/2 cups hot water
- 1 and 1/2 cups milk
- 2 cups sugar
- 2 and 1/2 cups all purpose flour
- 1 cup unsweetened cocoa powder
- 2 Tsp. baking soda
- 3/4 Tsp. baking powered
- 3/4 tsp. salt
- 3 eggs
- 3/4 cup canola oil
- 1 Tsp. vanilla
- Preheat oven to 350 and line 2 cupcake tins with 24 liners
- Place chocolate chips in a heat proof bowl and pour hot water over them. Let sit for a minute and whisk until smooth
- In a large bowl whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt
- In the stand mixer bowl beat eggs for about a minute then slowly add in milk, oil, and vanilla
- Add in dry ingredients, stopping to scrape the bowl as necessary
- Mix in chocolate and water mixture until smooth (the batter will be very liquidity)
- Divide batter among liners and cook 20-22 minutes
For Raspberry Ganache
- 18 oz. semisweet chocolate chips
- 2 and 1/4 cup whipping cream
- 3 Tbsp. seedless raspberry jam
- Place chocolate in a medium bowl
- In a small pot gently bring the cream to a slight boil over medium heat
- Remove cream from heat and pour over the chocolate, let sit for about one minute and whisk until smooth
- Whisk in raspberry jam until smooth
- Refrigerate until ready to use
For Frosting
- 16 oz. semisweet chocolate chips
- 4-5 cups powdered sugar
- 1 stick unsalted butter at room temperature
- 3 Tbsp. seedless raspberry jam
- In a heatproof bowl, melt chocolate chips in the microwave at 30 second intervals, mixing in between each turn, let cool to room temperature
- Beat butter until smooth and add in powdered sugar until combined
- Mix in raspberry jam and add in chocolate until the frosting is smooth and creamy
I once again got to use my handy dandy cupcake plunger for these. Man is is so much easier than cutting out each cupcake center with a knife. All I had to do was core, fill with the ganache, and frost. Cuts down a lot of time. I even managed to get a (not so good) picture of the delicious ganache in the middle of the cupcake.
Since the recipe made more cupcakes than I can carry on the bus to work, they did double duty for the first day of Sunday football. I just happened to have these cute football decorations in my baking cabinet so I figured I could get some use out of them!
Now when I say these are intense chocolate cupcakes, I’m not kidding. These aren’t for the faint of heart, I mean it’s chocolate, on top of chocolate, with chocolate in the middle. Oh, and a nice hint of raspberry flavor. I’m going to go out on a limb and say that these might be a chocoholic’s dream.
xoxo,
~CurlyCupcake