Dark
Chocolate Cupcakes with Raspberry Buttercream Frosting
Yield: 36 cupcakes
Dark chocolate
cupcakes with a smooth and creamy raspberry buttercream frosting.
4 oz. semi sweet baking chocolate
1 1/2 cups hot brewed espresso
1/4 bar of ghiradelli dark chocolate
1/2 cup oil
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
1 cup butter (1 stick)
1 3/4 cups full fat buttermilk
2 teaspoons vanilla
For the Raspberry
Buttercream Frosting:
3/4 cup unsalted
butter, at room temperature
2 cups powdered sugar
1 cup fresh raspberries
1/2 teaspoon pure vanilla extract
Additional fresh raspberries, for garnish-if desire
preparation
Preheat
the oven to 300 degrees Fahrenheit.
chop baking chocolate and dark chocolate and add it to the hot espresso to let it melt, stir to
help dissolve. (I do this in a small pot on the stove over low heat)
Meanwhile, Into a large bowl sift together the sugar, flour, cocoa powder,
baking powder, baking soda and salt.
In seprate large bowl or in the bowl of a stand mixer, beat eggs for about 3-5
minutes.
Stir the chocolate mixture until all the chocolate is melted and combined. Cut
butter and add to chocolate espresso mixture continue to stir to melt slowly.
When done proceed to Slowly add the oil, vanilla, buttermilk and chocolate
mixture to the eggs, beating until combined well.
Add dry mixture to wet in small 1/4 batches then beat until incorporated repeat
until all of the dry ingredients are blended together well. scrape down sides, and
blend until mixture is smooth (lump free).
Prepare cupcake tins with liners. I ladle my mix into the tins, but you can
also pour it in just make sure that you fill them only about 2/3.
Bake for about 26-32 minutes. I checked mine with the tooth-pick test at 26
minutes, but the tooth pick came out with batter, so I left them in for 4 more
minutes and they came out perfect.
Let cool on wire cooling rack and frost when cool.
5. While the cupcakes
are cooling, make the raspberry buttercream frosting. In a food processor or
blender, puree the raspberries. Pour raspberries through a fine sieve into a
bowl, pressing on solids, to eliminate the seeds. Place butter, half of the powdered
sugar, and raspberry puree into mixing bowl. Beat over low speed until
well-blended. Add the other half of the sugar, increase speed to medium. Mix
until light and fluffy.
6. Frost cooled
cupcakes with the raspberry buttercream and top each cupcake with a fresh
raspberry, if desired.
Chocolate Filigree Hearts How-To
These make a delicious
garnish for raspberry cupcakes
with pink buttercream. Trace the inside of a 2-inch heart-shaped cookie cutter
(surlatable.com) onto parchment 30
times using a pencil. Flip parchment, and transfer to a baking sheet. Melt 4
ounces chopped bittersweet chocolate in a double boiler or heatproof bowl set
over a pan of simmering water. Let cool slightly. Transfer to a parchment cone
(or resealable plastic bag). Snip a tip to make a small hole. Pipe chocolate
into hearts, following outlines and filling in with squiggles (be sure
squiggles are at least 1/4 inch thick so hearts won't break when removed). Freeze
hearts until set, about 15 minutes. Remove hearts using an offset spatula.
Makes 30. Place hearts on top of cupcakes!
