Recipes..CHOCOLATE RASPBERRY CUPCAKES WITH CHOCOLATE GANACHE cake
Makes 24 regular cupcakes or 48 mini cupcakes.
INGREDIENTS
For the cupcakes:
2 cups unbleached all purpose flour
1� cups sugar
� cup unsweetened cocoa powder
2 teaspoons baking soda
� teaspoon salt
1 cup water
� cup buttermilk
� cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
Special equipment: 2 (12-count) muffin pans with paper liners
For the chocolate ganache and topping:
1 cup (6 ounces) blend of semisweet and bittersweet chocolate chips
? cup heavy whipping cream
� teaspoon vanilla extract
6 tablespoons raspberry jam, stirred to loosen
2 (6-ounce) containers fresh raspberries
INSTRUCTIONS
For the cupcakes:
Preheat the oven to 350. Line cupcake pan with liners.
Sift flour, sugar, cocoa powder, baking soda, and salt into large bowl
Whisk to blend and form a well in the center. Whisk 1 cup water, buttermilk, oil, eggs, and vanilla in a medium bowl or a large measuring cup to blend. Pour wet ingredients into the well in dry ingredients; whisk just to blend. Divide the cake batter evenly into cupcake liners.
Bake for about 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
For the ganache:
Place the chocolate chips in a small bowl. Combine the heavy cream and vanilla extract in a small saucepan over medium-low heat. Cook until small bubbles appear on the outside edge of the cream. Pour the hot cream mixture over the chocolate chips.
Using a whisk, gently stir until all the chocolate is melted and the mixture is smooth.
Let the ganache stand at room temperature to cool to lukewarm.
To assemble:
Spread a thin layer of the raspberry jam on top of each cupcake using a knife or spoon. Dip the tops of each cupcake in the ganache and transfer to a baking sheet. Place a single raspberry on top of each cupcake and enjoy!
INGREDIENTS
For the cupcakes:
2 cups unbleached all purpose flour
1� cups sugar
� cup unsweetened cocoa powder
2 teaspoons baking soda
� teaspoon salt
1 cup water
� cup buttermilk
� cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
Special equipment: 2 (12-count) muffin pans with paper liners
For the chocolate ganache and topping:
1 cup (6 ounces) blend of semisweet and bittersweet chocolate chips
? cup heavy whipping cream
� teaspoon vanilla extract
6 tablespoons raspberry jam, stirred to loosen
2 (6-ounce) containers fresh raspberries
INSTRUCTIONS
For the cupcakes:
Preheat the oven to 350. Line cupcake pan with liners.
Sift flour, sugar, cocoa powder, baking soda, and salt into large bowl
Whisk to blend and form a well in the center. Whisk 1 cup water, buttermilk, oil, eggs, and vanilla in a medium bowl or a large measuring cup to blend. Pour wet ingredients into the well in dry ingredients; whisk just to blend. Divide the cake batter evenly into cupcake liners.
Bake for about 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
For the ganache:
Place the chocolate chips in a small bowl. Combine the heavy cream and vanilla extract in a small saucepan over medium-low heat. Cook until small bubbles appear on the outside edge of the cream. Pour the hot cream mixture over the chocolate chips.
Using a whisk, gently stir until all the chocolate is melted and the mixture is smooth.
Let the ganache stand at room temperature to cool to lukewarm.
To assemble:
Spread a thin layer of the raspberry jam on top of each cupcake using a knife or spoon. Dip the tops of each cupcake in the ganache and transfer to a baking sheet. Place a single raspberry on top of each cupcake and enjoy!
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