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There’s nothing more fun than getting the chance to bake with your daughter, especially when she is the teacher. Molly comes from a great lineage of bakers thanks to her Mom and the Wolf family. So we decided to marry my two favorite flavors–chocolate and raspberry. When you see the result, you will want to make these yourself and have the opportunity to cook with your child!Â
Recipe
For the cupcakes:
3 oz. semisweet chocolate, finely chopped
1½ cups hot brewed coffee
3 cups sugar
2½ cups all-purpose flour
1½ cups unsweetened cocoa powder
2 tsp. baking soda
¾ tsp. baking powder
1¼ tsp. salt
3 large eggs
¾ cup vegetable oil
1½ cups buttermilk
¾ tsp. vanilla extract
For the filling:
a jar of your favorite raspberry jam
For the ganache:
12 oz. bittersweet or semisweet chocolate, finely chopped
¾ cup heavy cream
1½ tbsp. sugar
1½ tbsp. corn syrup
3 tbsp. unsalted butter, at room temperature
Directions:Preheat the oven to 350 degrees and line cupcake pans with paper liners. Â
Place the chopped chocolate in a medium bowl; add the hot coffee and let stand a minute or two, then whisk until the chocolate is melted and the mixture is smooth.
In a large mixing bowl, combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt. Â In the bowl of an electric mixer beat the eggs on medium-high speed until slightly thickened and pale yellow. Â Slowly add the oil, buttermilk, vanilla, and melted chocolate mixture to the eggs, mixing until well blended. Â Add the dry ingredients and beat on medium-low speed just until incorporated.
In a large mixing bowl, combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt. Â In the bowl of an electric mixer beat the eggs on medium-high speed until slightly thickened and pale yellow. Â Slowly add the oil, buttermilk, vanilla, and melted chocolate mixture to the eggs, mixing until well blended. Â Add the dry ingredients and beat on medium-low speed just until incorporated.
Fill each cupcake tin about ¾ of the way full.  Bake 18-20 minutes or until a toothpick inserted in the center comes out clean.  Â
Meanwhile, make the ganache. Â Add the chopped chocolate to a medium heatproof bowl. Â In a saucepan combine the cream, corn syrup and sugar. Â Heat until just boiling. Â Immediately pour the mixture over the chopped chocolate and let stand a few minutes to melt. Â Whisk until the mixture is smooth and blended, then whisk in the butter 1 tablespoon at a time until completely incorporated.Â
*We used semisweet chocolate chips to take out the chopping steps, but both work fine. Be sure to make sure the other ingredients are warm enough to melt the chocolate so it can be fully incorporated into the batter.Â
To assemble the cupcakes make sure the cupcakes have cooled (let sit for about 40 minutes), place the raspberry filling in a pastry bag (or a handy cupcake injector like us). Â This cake is soft enough that you can just stick the tip into the top of the cupcake. Add as much as you would like, but if too much is inserted the top of the cupcake with slightly crack. Â Spread the ganache over the tops of the cupcakes. Allow to set completely before serving.
*adapted from smitten kitchen
I am looking forward to trying these! I may use my Merlot Jelly. Thanks for sharing this recipe.
Oh my god these sound so good! I love chocolate and raspberry together! It’s like a perfect combination! They look great!
-Lacy @ NYCityEats.com