Chocolate-Raspberry Cupcakes
Batter Makes 12 Jumbo Cupcakes
Ingredients
For The Cupcake Batter
Dry Ingredients
- 1¾ cups cake or pastry flour
- 1½ cups sugar
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup cocoa powder
- 8 oz (2 sticks) butter, room temperature
Wet Ingredients
- 4 large eggs, at room temperature
- 6 oz whole or 2% milk
- 2 oz light corn syrup
- 1 tbsp vanilla extract
For The Chocolate Ganache
- 6 oz high quality semi-sweet chocolate (a little less than ½ lb; Eunice uses Callebaut)
- 6 oz (1 cup) heavy cream (½ pint)
For The Raspberry Jam (yields 1 cup which you will use in the Raspberry Mousse below)
- 1 pt fresh or frozen raspberries
- 1 heaping cup sugar
- small amount of water
For The Raspberry Mousse
- 1 cup of raspberry jam (make it fresh with ingredients above or use a quality store bought brand)
- 2 cups cold heavy cream (1 pint)
Garnishes
- fresh raspberries
- powdered sugar
Special Equipment
- flour sifter
- parchment paper
- electric mixer
- ½ cup (4 oz) scoop
- 12-cup jumbo or regular cupcake/muffin tin
- jumbo or regular cupcake liners
- stainless steel bowl
- offset spatula
How-to
Mix the Dry Ingredients
- Sift the flour, sugar, baking powder, baking soda, salt and cocoa powder onto a large sheet of parchment paper, add to a mixing bowl and set aside
Mix the Wet Ingredients
- Combine the eggs, milk and corn syrup and whisk to break up the eggs. Add the vanilla and whisk to combine ingredients
Combine the Cupcake Ingredients
- To the dry ingredients, add 2 sticks of softened butter and ½ of the wet ingredients. Mix with an electric mixer slowly to start, then increase to medium and beat for 4 minutes
- Next, add ½ of the remaining wet ingredients and mix on medium for 2 minutes
- Add the remaining wet ingredients and beat on medium for 2 more minutes
Portion Out Cupcakes & Bake
- Preheat oven to 350°
- Scoop ½ cup of batter into each lined cup of a 12-cup large cupcake/muffin tin
- Bake for 25-30 minutes or until the tops of the cupcakes spring back when pressed lightly
Make the Chocolate Ganache
- In a stainless steel bowl, over a small pan with a small amount of water (bain marie) and making make sure water does not touch the bowl, combine 6 oz semi-sweet chocolate and 6 oz of heavy cream
- Over low heat, allow steam to melt the chocolate for about 5-10 minutes, give it a quick stir, and you will have creamy chocolate ganache, Keep the bowl over the bain marie until assembly
Prepare the Raspberry Mousse
- Make raspberry jam by combining 1 pint fresh or frozen raspberries, 1 heaping cup of sugar and a small amount of water
- Cook down over low heat until it forms a jam. Allow to cool and set aside
- In a cold bowl of an electric mixer, with a cold whipping blade, whip 12 oz cold heavy cream until cream is stiff
- In a separate bowl, add 1 cup of jam and gently fold in ⅓ of the whipped cream
- Add remaining whipped cream and fold in briefly to combine. Do not over-mix
Assemble the Chocolate-Raspberry Cupcakes
- Allow cupcakes to cool. Hollow out the cupcakes deeply enough to allow room for the chocolate ganache and raspberry mousse
- Fill cupcakes with a dollop of chocolate ganache, fresh raspberries and fill to the top with the raspberry mousse
- Replace cupcake caps, top with chocolate ganache, fresh raspberries and dust with powdered sugar. Happy eating!