Intense Chocolate Raspberry Cupcakes

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
  1. Preheat oven to 350 and line 2 cupcake tins with 24 liners
  2. Place chocolate chips in a heat proof bowl and pour hot water over them.  Let sit for a minute and whisk until smooth
  3. In a large bowl whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt
  4. In the stand mixer bowl beat eggs for about a minute then slowly add in milk, oil, and vanilla
  5. Add in dry ingredients, stopping to scrape the bowl as necessary
  6. Mix in chocolate and water mixture until smooth (the batter will be very liquidity)
  7. 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
  1. Place chocolate in a medium bowl
  2. In a small pot gently bring the cream to a slight boil over medium heat
  3. Remove cream from heat and pour over the chocolate, let sit for about one minute and whisk until smooth
  4. Whisk in raspberry jam until smooth
  5. 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
  1. In a heatproof bowl, melt chocolate chips in the microwave at 30 second intervals, mixing in between each turn, let cool to room temperature
  2. Beat butter until smooth and add in powdered sugar until combined
  3. 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

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4 thoughts on “Intense Chocolate Raspberry Cupcakes

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