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Dark Chocolate Cupcakes with Red Raspberry Icing12 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. |