Today is just another day… in between me and the weekend!? To counteract this dull afternoon, I decided to make a batch of my super-rich, chocolate cupcakes filled them with creamy, chocolate ganache. They’re topped with a very healthy dollop of Italian buttercream and flavored with a raspberry reduction. What more could you want? Good thing this recipe makes over a dozen of them or I’d be in a depression! Little surprise to any of you… I was able to eat more than my fair share. I still had enough to share with friends!? Beshareability shareability, I have to say decorating the cupcakes is way faster and way more fun than a whole cake. I’d almost forgotten as it’s been a while since I whipped up a batch. I’m not saying that I’ll just be making cupcakes in the future but now I know that in a rush I can have over a dozen of these bad boys ready to go. Do you guys prefer to make cupcakes or cakes?
RIch chocolate cupcakes filled with an indulgent ganache and topped with Italian buttercream flavored with a raspberry reduction.
- 1 1/3 cup all-purpose flour
- 3/4 cup unsweetened cocoa
- 1 1/2 cup sugar
- 1/8 tsp salt
- 1/3 cup sour cream
- 1 cup milk
- 2 tsp baking powder
- 1/4 tsp baking soda
- 2 large eggs
- 3 tbsp unsalted butter room temperature
- 3/4 tsp vanilla extract
- 1 cup semisweet chocolate chopped finely
- 1 1/4 cup cream
- 6 oz raspberries
- 2 tbsp sugar
- juice of 1/2 lemon
- 1 tbsp water
- 4 large egg whites room temperature
- 1 1/2 cup sugar divided
- 1/3 cup water
- 1/8 tsp salt
- 16 oz unsalted butter room temperature
In a large bowl whisk together the flour, cocoa, salt, baking powder and baking soda.
Cream the butter and sugar together in a medium bowl. Add the eggs one at a time making sure to mix thouroughly. Mix in the sour cream, vanilla and milk.
While mixing on low speed add the wet ingredients to teh dry and mix until just combined.
Scoop the batter into cupcake papers filling 2/3 the way up.
Place the ingredients in a small sauce pan on medium low heat.
Mash the berries with the back of a spoon or muddler and stir occasionally.
You want to reduce the amount of liquid, intensify the flavor, and thicken the liquid so aim to cook until the mixture is reduced at least by half.
Strain the reduction and set aside to cool.
Beat the egg whites, salt, and 1/3 cup of sugar until soft peaks form. At the same time in a medium saucepan add the remaining sugar and 1/3 cup water and place on medium-high heat. Stir until sugar melts and becomes clear. Maintain a medium high heat until temperature reads 235-240F.
Drizzle the sugar into the mixer (remembering the egg whites should be at the soft peak stage). Run mixer until meringue is body temperature. 10-15 minutes.
Add room temperature butter into running mixer one tablespoon at a time. Beat until butter is combined and mixture has reached a silky consistency
Mix in the cooled berry reduction and pipe onto cupcakes using an 869 tip. Top with a whole raspberry.
A tablespoon of ganache goes a LONG way. As an alternative you could also add some of the raspberry reduction.
I love using a large open star 869 tip for this type of decorating. THe jumbo-sized opening really lets you pump out a lot of buttercream!
Nothing wrong with a drizzle of chocolate poking out to let people know there’s a molten center waiting to be eaten!
DIY Chocolate Raspberry Cupcake
DIY Chocolate Raspberry Cupcake
For this totally random day ? I made a batch of super-rich chocolate cupcakes, filled them with creamy chocolate ganache and topped them with a very healthy dollop of…
Hi John,
I was looking at your Chocolate Raspberry Cupcake recipe and it states: 1 1/3 cup all-purpose flour. Also, the recipe says it will make 15 cupcakes. Is that the correct amount of flour?
Thank you,
Christina
Hi Christina — Yes, that is the correct amount. Thanks, John.
I made this recipe with my 10-year old son who loves baking and cake design! Only we made a big cake version instead of cupcakes. He made apool of ganache in the middle of the cake! It was delicious! This evening we’re baking it again! The first time it took us around 3 hours to ge the whoke thing done. I’m hoping it’ll go a bit quicker this time. Thanks for a perfect recipe for such a delicious cake!
All the best,
Barbara
Hi Barbara — I’m glad you enjoyed it! Thanks, John.
I love your recipe. I just made this one and the buttercream came out too soft I don’t think it will form on top of the cupcake without running off… Not sure why and if it can be fixed? Thank you Anat
Hi Anat — You have to let the mixer run until the meringue is room temperature. That’s around 15 minutes. If you add the butter in too soon — and it’s soupy — pop the bowl in the freezer for a few minutes then give it another whip and it should be fine. Hope this helps! Thanks, John.
Thank you John! I’m trying it again tonight. Hope for better results. Btw in flavor it was still amazing
Can the buttercream be made a day in advance?
Hi, what is your favorite cocoa brand? I’vr ttied usig Hershey’s but find the taste a bit bitter.
Hi Cristina — I try to find a nice, organic variety. I try to switch it up to see if there are any new flavors I prefer. I hope this helps! Best, John.
Hi John, What is the tool used to remove the cupcake plug? Thx, Sherry
Hi Sherry — I use a ‘cup cake corer’ but you could also use a small, round cookie cutter. Let me know what works for you! Best, John.
What is the baking time and temp for the cupcakes?
Hi Allison — The bake time is 25 minutes. Hope this helps. Best, John.
Thanks! What about oven temperature?
Just made these tonight. Unfortunately the cake was overly sweet for my taste. Also the ganache ingredient portion seemed to be off. I ended up with a runny consistency, and after comparing this recipe to some other ganache recipes online it seemed as though the cream amount was too much. I ended up doubling the chocolate for the ganache. I did a different frosting for these so I’m not able to speak to that.
Love!!
I would like to make these for my book club today, but I read and printed out the recipe and I do not see the oven temp or bake time in the recipe. I see that you responded on the time – 25 mins – but not the temperature. Could you please let me know and also adjust the recipe to reflect this? Really appreciate it! Happy Friday!
Also, 4 sticks of butter in the buttercream??? Is this correct?
Thanks in advance for responding.