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]
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
- 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.
There’s nothing better to celebrate a special occasion with than a glass of bubbly. And what goes better with champagne or sparkling wine than strawberries? They’re a match made in heaven. So when I heard that a coworker was leaving for a new job I knew we had to celebrate with some champagne cupcakes! Champagne cupcakes are the equivalent of raising a glass of bubbly but not actually boozing in the office.
[Inspired by 20 Something Cupcakes]
- 1 1/2 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter
- 1 cup sugar
- 1/2 teaspoon vanilla extract
- 3 egg whites
- 1 cup Champagne or sparkling wine
- Preheat oven to 350 degrees F and line cupcake tin
- In a bowl, combine flour, baking powder, and salt; set aside.
- In a mixing bowl, beat butter and sugar until light and fluffy.
- Add vanilla and beat in egg whites one at a time.
- Beat in flour mixture and champagne in three alternating additions, starting and ending with dry mixture.
- Divide batter among tins and bake 18-20 minutes, or until a toothpick inserted in the center of one of the cupcakes comes out clean.
- About 3/4 cup champagne
- 2 tablespoons cornstarch, dissolved in 1 tablespoon water
- 1/2 a package of frozen strawberries
- Bring champagne and strawberries to a simmer in a pot until the berries are thawed
- Mash the strawberries slightly with a wooden spoon to break them into smaller pieces
- Add in cornstarch and water mixture to the strawberry mixture and bring back to a boil
- Process mixture in a blender so it is smoother but still has pieces of strawberry
- 2 sticks of butter at room temperature
- 3-4 cups powdered sugar
- 1/4 cup champagne
- Remaining 1/2 of package of frozen strawberries
- 1/2 a cup of sugar
- In a medium saucepan, combine the strawberries, sugar, and champagne. Bring to a boil over medium-high heat. Transfer to a blender and puree until smooth and strain in a fine mesh strainer to remove seeds
- Beat butter in bowl of stand mixer until light and fluffy. Add confectioners’ sugar 1 cup at a time, beating after each addition
- Add in vanilla and mix in strawberry puree into the frosting
- To assemble cupcakes cut a small hole in the center and fill with the strawberry filling, put cake piece back on as a top. Frost cupcakes
I was worried when I tried the strawberry and champagne filling that it was going to be too tart but once it was combined with the sweet cake and frosting it paired really well. I did think the frosting was a little too buttery for my liking so I’d probably cut down to one stick of butter in the future.
The cupcakes were very light and fluffy from the champagne and egg whites and they paired perfectly with the strawberry filling and frosting. Definitely a celebration cupcake do!
This was such a fun recipe because it gave me a chance to use my cupcake plunger to fill the cupcakes. I love this thing, it takes the core of the cupcake perfectly out! If you don’t know what I’m talking about you can see it here. I got it as a gift and it’s such an awesome cupcake tool!
You’ll have to excuse me for playing catch up here but it seems like I make lots of cupcakes and never take pictures of them so they never make it to the blog. Or I forget I take pictures since they get buried deep in my email, so a post never gets made. I was trying to clear all of the junk out of my gmail and I found these pictures from before Christmas time! But I figured I’d post about them because they were delicious (I mean, aren’t all of my cupcakes?), and festive not only for Christmas but the wintertime.
I had a long debate about what kind of cupcakes to bring to our family Christmas get together. I wanted them to be festive for the holidays but they also had to be something special. I scoured Pinterest…which I’m sure I’ve mentioned is just about the best website out there. And finally decided on Andes Mints cupcakes. Everyone likes mint and chocolate together, right? And if you don’t, Santa is going to leave a lump of coal in your stocking.
[Inspired by Mel’s Kitchen Cafe]
Cupcakes (makes about 24)
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup HERSHEY’S Cocoa
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the cupcakes, preheat oven to 350°F and line cupcake tin
- In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
- Mix together eggs, milk, oil and vanilla; using a handheld electric mixer or an electric stand mixer, beat on medium speed for 2 minutes.
- Stir in boiling water, the batter should be on the thinner side.
- Fill the muffin cups 2/3 full and bake for 18-20 minutes
Chocolate mint filling
- 1/2 cup chocolate chips
- 3 tablespoons heavy cream
- 1 teaspoon peppermint extract
- 1/3 cup powdered sugar
- lace the chocolate chips and heavy cream in a small microwave-safe bowl and heat for 1 minute at 50% power and stir
- Repeat the process until the mixture is smooth.
- Stir in the peppermint extract and powdered sugar, whisking until smooth. Let the mixture cool to room temperature (but don’t let it get too stiff) and pour it into a squeeze bottle or a ziploc bag.
- Once cupcakes are cooled, cut a hole in the middle of each and fill with chocolate mint filling
- 1 and 1/2 cups sugar
- Pinch of salt
- 5 large egg whites
- 4 sticks unsalted room temperature butter, cut into pieces
- 1 Tbsp. mint extract
- Green food coloring to desired color
- 1 package Andes Mint candy (for garnish)
- Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth
- Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
- Add the butter, one piece at a time, and beat until incorporated after each addition. Don’t worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add mint extract, and beat just until combined.
- Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. Add in a few drops of green food coloring at a time until frosting reaches desired color.
- Frost cupcakes and top with an Andes Mint candy
Everyone at the family Christmas party loved these cupcakes. The chocolate mint really made them special, it tasted like there was an Andes Mint candy inside of them. The cake was very fluffy but really stood up to the mound of frosting on top. These are the perfect wintertime cupcake if you like chocolate and mint, and let’s face, who doesn’t? I’m putting these on my holiday party go-to cupcake list because they’re definitely not as hard as them seem with all of the ingredients and directions.