In case you were under any delusions that cooking is always easy for me, these cupcakes were definitely a struggle! This was the first time I’ve filled a cupcake, and despite having the proper tool (a piping bag and piping tip), it was incredibly frustrating. My tip would get clogged, or I pressed too hard and the filling came out the bottom, or I couldn’t tell if there was any going in or not! Despite the frustration, these were SO worth it!!!! I think these are by far the best cupcakes I’ve ever made. The chocolate cake is SO moist and tender, the raspberry is a delicious contrast to the rich chocolate, and the frosting is chocolate-y goodness. I can’t rave about these cupcakes enough!
Double Chocolate Raspberry Cupcakes
Makes 32 cupcakes
Slightly adapted from Annie’s Eats
- 3 oz. bittersweet chocolate, finely chopped
- 1 1/2 cups hot brewed (decaf) coffee
- 2 3/4 cup sugar
- 2 1/2 cups all-purpose flour
- 1 1/2 cups unsweetened cocoa powder, sifted
- 2 tsp baking soda
- 3/4 tsp baking powder
- 1 1/4 tsp salt
- 3 large eggs
- 3/4 cup canola oil
- 1 1/2 cups lowfat buttermilk
- 3/4 tsp vanilla extract
- 1 (12oz) bag frozen raspberries, thawed
- 1/4 cup sugar
- 1 Tbsp cornstarch, sifted
- 12 oz semisweet chocolate chips
- 3/4 cup heavy cream
- 1 Tbsp sugar
- 1 Tbsp corn syrup
- 2 Tbsp unsalted butter, room temperature
To make the raspberry filling, puree the raspberries in a blender, or food processor (or magic bullet). Strain raspberries into a small saucepan to remove the seeds. Whisk in the sugar and cornstarch, heat until mixture comes to a boil, stirring frequently. Once thickened, remove the pan from the heat. Chill before using.
Preheat the oven to 350°F. Grease cupcake pans (even if they’re nonstick). Place the chopped chocolate in a medium bowl and pour the hot coffee over it, allow to sit for a few minutes. Whisk until smooth and allow to cool.
In a large bowl, combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt; whisk until well mixed.
In another large bowl, beat the eggs with an electric mixer until slightly thickened and pale yellow. Slowly add the oil, buttermilk, vanilla, and chocolate-coffee mixture, mixing until well blended. Add the dry ingredients and stir until just combined (batter will still be slightly lumpy).
Divide batter into cupcake tins, about 3/4 full. Bake for 17-19 minutes, until a toothpick inserted into the middle comes out clean. Allow the cupcakes to cool for about 10 minutes before removing to a wire rack to cool.
Meanwhile, make the ganache frosting. Add the chocolate chips to a medium, heatproof bowl. In a saucepan, combine the cream, sugar, and corn syrup. Heat until just boiling. Immediately pour the hot mixture over the chocolate chips, allow to sit for a few minutes. Slowly whisk the mixture until smooth, then whisk in butter one tablespoon at a time. Let mixture stand at room temperature to thicken before attempting to pipe or spread it.
To assemble the cupcakes, place the raspberry filling in a pastry bag. Pipe a few teaspoons of filling into each cupcake, being careful not to poke all the way through. Spread the ganache over the tops of the cupcakes. Allow the cupcakes to set completely before serving.