Dark Chocolate Cupcakes with Red Raspberry Icing

12 cupcakes

Ralph Hammock, JRH Pastries

For the Dark Chocolate Cupcakes:
    • 3 oz. bittersweet chocolate, chopped fine
  • 1/3 cup Dutch-processed cocoa powder
    • 3/4 cup hot expresso coffee
    • 1 cup all-purpose flour
    • 3/4 cup caster sugar
    • 1/2 tsp. baking soda
    • 1/2 tsp. salt
    • 6 tbsp. canola oil
    • 2 large eggs
    • 2 tsp. white vinegar
    • 1/2 tsp. chocolate oil or 1 tsp vanilla extract
    • Optional: 1 cup dark chocolate chips
Method for the Dark Chocolate Cupcakes:
1. Preheat the oven to 325º F.
2. Place chocolate and cocoa powder in bowl and pour hot espresso over it to melt. Whisk till smooth; allow to cool.
3. Mix dry ingredients together in medium size bowl.
4. In separate bowl or stand mixer, mix wet ingredients together and add cooled chocolate mix.
5. Slowly add half of the flour mixture to the liquid, stirring to combine. Repeat with the rest of the flour mixture.
6. Whisk dry ingredients into wet until smooth. (If you wish, add chocolate chips at this point.)
7. Pour batter into prepared muffin tin with cupcake liners. (Do not fill more than 1/2 way full.)
8. Bake for 17-19 minutes.
8. Allow to cool completely before putting on icing.
For the Red Raspberry Icing:
    • 4 oz. The Perfect Purée Red Raspberry Puree, thawed
    • 1 cup softened butter
    • 3 cups sifted powdered sugar
    • Optional: 1 tbsp. heavy cream
Method for the Red Raspberry Icing:
1. Place softened butter in a stand mixer and cream.
2. Add powdered sugar and combine on low.
3. Add in Red Raspberry Puree.
4. If the buttercream is too stiff, add in heavy cream.
5. Pipe onto cooled cupcakes.