Chocolate Raspberry Cupcakes
RIch chocolate cupcakes filled with an indulgent ganache and topped with Italian buttercream flavored with a raspberry reduction.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 15 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/3 cup all-purpose flour
- 3/4 cup unsweetened cocoa
- 1/8 tsp salt
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 cup sugar
- 8 tbsp (1 stick) unsalted butter (room temperature)
- 2 large eggs
- 1/3 cup sour cream
- 1 cup milk
- 3/4 tsp vanilla extract
- 1 cup semisweet chocolate (chopped finely)
- 1 1/4 cup cream
- 6 oz raspberries
- 2 tbsp sugar
- juice of 1/2 lemon
- 1 tbsp water
- 4 large egg whites (room temperature)
- 1 1/2 cup sugar (divided)
- 1/3 cup water
- 1/8 tsp salt
- 16 oz unsalted butter (room temperature)
Instructions
- 1
In a large bowl whisk together the flour, cocoa, salt, baking powder and baking soda.
- 2
Cream the butter and sugar together in a medium bowl. Add the eggs one at a time making sure to mix thouroughly. Mix in the sour cream, vanilla and milk.
- 3
While mixing on low speed add the wet ingredients to teh dry and mix until just combined.
- 4
Scoop the batter into cupcake papers filling 2/3 the way up.
- 5
Bake at 350 for 20-25 minutes or until the centers are springy to the touch.
- 6
For the Reduction
- 7
Place the ingredients in a small sauce pan on medium low heat.
- 8
Mash the berries with the back of a spoon or muddler and stir occasionally.
- 9
You want to reduce the amount of liquid, intensify the flavor, and thicken the liquid so aim to cook until the mixture is reduced at least by half.
- 10
Strain the reduction and set aside to cool.
- 11
For the Buttercream
- 12
Beat the egg whites, salt, and 1/3 cup of sugar until soft peaks form. At the same time in a medium saucepan add the remaining sugar and 1/3 cup water and place on medium-high heat. Stir until sugar melts and becomes clear. Maintain a medium high heat until temperature reads 235-240F.
- 13
Drizzle the sugar into the mixer (remembering the egg whites should be at the soft peak stage). Run mixer until meringue is body temperature. 10-15 minutes.
- 14
Add room temperature butter into running mixer one tablespoon at a time. Beat until butter is combined and mixture has reached a silky consistency
- 15
Mix in the cooled berry reduction and pipe onto cupcakes using an 869 tip. Top with a whole raspberry.