Chocolate Cupcakes with Raspberry Filling ad Chocolate Ganache Buttercream

Hey guys, Its Remi! So this cupcake is soooo good, the cupcake itself is really moist and rich and the raspberry filling makes it so much brighter and sweeter plus the chocolate ganache on top really makes it because its so soft and yummy I cant even stand it. 

pictures coming soon!

Yields about 24-28 cupcakes

Ingredients:
For the cupcakes:
3 oz. semisweet chocolate, finely chopped
1½ cups hot brewed coffee
3 cups sugar
2½ cups all-purpose flour
1½ cups unsweetened cocoa powder
2 tsp. baking soda
¾ tsp. baking powder
1¼ tsp. salt
3 large eggs
¾ cup vegetable oil
1½ cups buttermilk
¾ tsp. vanilla extract

For the filling:
1 (12 oz.) bag frozen raspberries, thawed
¼ cup sugar
1 tbsp. cornstarch

For the ganache:
12 oz. bittersweet or semisweet chocolate, finely chopped
¾ cup heavy cream
1½ tbsp. sugar
1½ tbsp. corn syrup
3 tbsp. unsalted butter, at room temperature ( I used a tiny bit more...about 3 1/2)

Directions:To make the cupcakes, preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  Place the chopped chocolate in a medium bowl; add the hot coffee and let stand a minute or two, then whisk until the chocolate is melted and the mixture is smooth.

In a large mixing bowl, combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt.  In the bowl of an electric mixer beat the eggs on medium-high speed until slightly thickened and pale yellow.  Slowly add the oil, buttermilk, vanilla, and melted chocolate mixture to the eggs, mixing until well blended.  Add the dry ingredients and beat on medium-low speed just until incorporated.

Divide the batter evenly between the prepared cupcake liners, filling each about ¾ of the way full.  Bake 20 minutes or so or until a toothpick inserted in the center comes out clean.   Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the raspberry filling, puree the raspberries in a blender or food processor.  Strain the mixture through a fine mesh sieve into a saucepan to remove the seeds.  Whisk in the sugar and cornstarch, and heat, stirring frequently until the mixture boils.  Once it has thickened, remove the pan from the heat.  Chill before using.

In the meantime, make the ganache.  Add the chopped chocolate to a medium heatproof bowl.  In a saucepan combine the cream, corn syrup and sugar.  Heat until just boiling.  Immediately pour the mixture over the chopped chocolate and let stand a few minutes to melt.  Whisk in small circular motions until the mixture is smooth and blended, then whisk in the butter 1 tablespoon at a time until completely incorporated.  Let the mixture stand at room temperature to thicken slightly, so it can be piped or spread.

This cake is soft enough that you can just stick the tip into the top of the cupcake and pipe but I just cut a little hole on the top of the cupcake where it peaks and I poured the raspberry filling into the cupcake with a teaspoon. The spread the ganache over the tops of the cupcakes with a plastic spatula. Then add a raspberry on top for decoration.

Hope you Enjoy!