Archive | July, 2010

Chocolate Raspberry Cupcakes

19 Jul

Michael’s birthday was last week so I surprised him with some home-baked goodness. Back in June he casually mentioned wanting this type of cake for his birthday, so I made sure to remember and turned the idea into a little cupcake. Voila!

I made these using chocolate cake with chocolate sour cream frosting and a raspberry filling. Enjoy!

Chocolate Cupcakes

  • 1/2 c. unsalted butter
  • 4 oz. unsweetened chocolate, broken up
  • 2 1/2 c. all-purpose flour
  • 2 1/4 c. sugar
  • 1 c. unsweetened cocoa powder
  • 2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 1/2 tsp. salt
  • 1 1/2 c. sour cream
  • 3 eggs
  • 2 tsp. vanilla extract

Heat oven to 350 degrees.

In a microwave-safe glass bowl, melt butter and chocolate together in microwave on HIGH until melted and smooth, 1 to 1 1/2 minutes, stirring halfway through. Set aside. Mix flour, sugar, cocoa, baking soda, baking powder and salt in a large bowl until blended.

Add sour cream, eggs, 1 cup water, chocolate mixture and vanilla; beat 30 seconds on low speed, until dry ingredients are moistened. Increase to medium; beat 2 minutes. Pour into prepared cake or cupcake pans.

Bake at 350 degrees for 40 minutes or until cake spring back when pressed.

Cool cakes in pans on rack 10 minutes. Remove cakes to rack to cool completely.

Filling

Adapted from Annie’s Eats

  • 1 (12 oz) bag frozen raspberries, thawed
  • 1/4 c. sugar
  • 1 tbsp. cornstarch
  • 1 tbsp. raspberry jam

Puree the raspberries in a food processor or blender. Whisk together with the sugar, cornstarch, and jam and heat until the mixture boils. Stir frequently. Once it has thickened, remove the pan from heat and chill before using.

Once chilled, place the mixture into a piping bag with a small tip. You want to stick this tip straight into the top of the cooled cupcakes and squeeze a few teaspoons of puree into each cupcake.

Frosting

  • 4 oz. unsweetened chocolate, broken up
  • 1/2 c. shortening
  • 1/2 c. unsalted butter, softened
  • 1/4 c. sour cream
  • 1/3 c. milk
  • 2 tsp. vanilla extract
  • 1/4 tsp. salt
  • 3 1/2 – 4 c. powdered sugar
  • 1 box fresh raspberries for garnish

In a microwave-safe small glass bowl, melt chocolate in microwave on HIGH for 1 minute. Stir until smooth. Set aside. Beat shortening, butter, sour cream, milk, vanilla, salt, 1 cup of sugar and the cocoa powder in a medium-size bowl until creamy. Gradually beat in the remaining sugar and melted chocolate until thick and smooth.

Spread or pipe the frosting onto the top of the cupcakes after they have been filled. Place fresh raspberries on top of the frosted cupcakes.

ENJOY!

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