Dark Chocolate Cupcakes

 


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!