ganache filled raspberries...
raspberry infused buttercream frosting...
the finished product...
just one bite...
cupcakes:
9 tbsp. unsweetened cocoa powder
1 1/2 cups cake flour
1/2 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
8 tbsp. unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1/2 cup strong coffee (or water)
1/2 cup whole or low-fat milk
raspberry truffles:
2 pints fresh raspberries
5 oz. semisweet or bittersweet chocolate, finely chopped
1/4 cup seedless raspberry jam
1/3 cup heavy cream
frosting:
16 tbsp. unsalted butter, at room temperature
6 cups powdered sugar
1/2 cup seedless raspberry jam
Pink icing color (optional)
To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners. In a small bowl sift together the cocoa powder, cake flour, salt, baking soda, and baking powder. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 5 minutes. Mix in the eggs one at a time, scraping down the sides of the bowl between additions.
In a liquid measuring cup, combine the coffee and milk. Add half of the dry ingredients to the mixer and mix on low speed just until incorporated. Stir in the coffee-milk mixture and mix until combined. Add in the remaining dry ingredients, again mixing just until incorporated. Divide the batter evenly between the cupcake liners, filling the cups about 3/4 full. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely.
To make the raspberry truffles, rinse fresh raspberries and transfer to a baking sheet lined with paper towels. Gently shake the berries around to remove excess water. Place the chocolate and jam in a small heatproof bowl. Bring the cream to a boil in a small saucepan. Remove from the heat and pour over the chocolate and jam. Let stand for about 3 minutes. Whisk together gently until smooth. If any unmelted lumps remain, microwave a few seconds and whisk again. Let the ganache cool a bit until it has thickened slightly (enough to be piped through a pastry bag). Once it has reached the right consistency, transfer the ganache to a pastry bag and pipe into the center of the clean raspberries. Refrigerate at least 15 minutes to set.
To make the frosting, place the butter and jam in the bowl of a stand mixer fitted with the paddle attachment. Cream on medium-high speed until well incorporated, about 2 minutes. Sift in the powdered sugar and mix until smooth. Tint with icing color as desired.
To finish the cupcakes, frost with the raspberry jam buttercream and top with a few of the raspberry truffles.
Source: adapted from Annie's Eats
