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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
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.
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