Chocolate Raspberry Decadence

Greeting from the Birthday Girl! So for my birthday of course I used my favorite combo, chocolate and raspberries =]. This sinfull cupcake is not lacking in richness or decadence. A chocolate cupcake with fresh raspberries mixed in the batter, raspberry whipped cream filling, and a thick chocolate ganache topping, this will be a favorite of anybodies. Enjoy =]

Chocolate Raspberry Cupcake-

Ingredients

1 ½ cups packed brown sugar

3/8 cup canola oil plus 1 tbs

2 eggs

1 1/3 cups flour

1 1/8 teaspoons baking powder

1 1/8 teaspoons baking soda

¾ teaspoons salt

½ tablespoon vanilla extracts

1/2 cup milk

1/2 cup water

¾ cups cocoa powder

1/2 cup chopped raspberries

4 oz. semi sweet chocolate

Directions

Preheat the oven to 350 degrees F. Line 2 cupcake tins

In the bowl of an electric mixer, combine the brown sugar and oil. Turn on the mixer to a low speed and mix in the eggs. Let the sugar, oil, and eggs mix while sifting together the flour, baking powder, soda, and salt in a separate bowl. Set this mixture aside.

In another small bowl, mix the vanilla into the milk and set this aside as well. Bring the water to a boil and pour over the cocoa and whisk it until it is smooth. Also, melt the chocolate in a double broiler until fully melted. To the egg mixture, alternately add the flour mixture and the milk mixture beginning and ending with flour. With the mixer off, scrape down the sides of the bowl after each addition. With the mixture at a low speed add the cocoa and melted chocolate. With the mixer off, fold in the chopped raspberries. Scrape down the sides of the bowl and pour this mixture into the tins. Bake the cupcakes for approximately 15 minutes or until tester comes out clean.

Raspberry Whipped Cream Filling-

Ingredients

1/2 cup heavy whipping cream

1 tbs granulated sugar

1/2 tsp vanilla extract

1/4 cup seedless raspberry jam

Directions-

In a bowl, stir together whipping cream, sugar, and vanilla. Refrigerate with whisk for at least 15 minutes. Take mixture and whisk until stiff peaks are almost formed. Gradually add 1 tbs of jam at a time and whisk until stiff peaks are formed. Do not over mix. You can put the whipped cream in the fridge until needed.

Chocolate Ganache topping-

Ingredients

10 oz. semi sweet chocolate, chopped

1/2 heavy whipping cream

3 tbs butter

Directions

In a pot, bring whipping cream to a boil. Slowly pour over chopped chocolate and butter. Stirring from the middle, melt ingredient together until incorporated. Do not over stir or the mixture will lose shine.

Assembly-

Once the cupcakes have cooled, cut out the centers about the size of a quarter. Spoon about 1 tbs of the whipped cream into each cupcake, and top. With the filled cupcakes, dip each into the ganache and let cool. If you want, you can dip each cupcake twice into the ganache. When almost firm, top each cupcake with a raspberry. Refrigerate until the ganache as firmed.

Reese's Cupcakes

I've been dying to try some sort peanut butter and chocolate cupcake, as well as a candy stuffed cupcakes so voila! Reese's Cupcakes! It has a moist chocolate cupcake and a surprise reese's middle, topped with a nutella peanut butter frosting. Everyone loved it and was great for all ages! Enjoy =]

The chocolate cupcake is the same one I used for the strawberry chocolate cupcakes on valentines day.

Peanut Butter and Nutella Buttercream-

Ingredients-

1/2 stick butter
3-4 large spoon fulls peanut butter
2-3 large spoon fulls nutella
about 1/3 of a cup cocoa powder
3 tablespoons milk
1 teaspoon vanilla extract

Directions-

Cream the butter, peanut butter, and nutella in a bowl until light and fluffy. Add the cocoa powder, alternating with the vanilla milk mixture. Mix until thick and creamy. (You can always add more or less of any ingredient to your taste)

Assembly-

Pour the cupcake batter into the liners about 3/4 of the way. Lightly push a mini reese's peanut butter cup into each cupcake. Let cupcakes cool and pipe the buttercream on top. You can use chopped peanuts as a garnish on top.

Valentines Day II Chocolate Strawberry

This is a cupcake from our February Baking Battle. In light of the day of love, Remi and I had aphrodisiac flavor combos. This recipe didnt win, but still tasted delectable. A moist chocolate cake filled with a strawberry filling and frosted with my sinful chocolate frosting, this cupcake is a seductions itself. Enjoy =]




Chocolate Cupcake- makes 24


Ingredients

1 ½ cups packed brown sugar

3/8 cup canola oil

2 eggs

1 1/3 cups flour

1 1/8 teaspoons baking powder

1 1/8 teaspoons baking soda

¾ teaspoons salt

½ tablespoon vanilla extracts

¾ cup milk

¾ cup water

¾ cups cocoa powder

Directions

Preheat the oven to 350 degrees F. Line 2 cupcake tins

In the bowl of an electric mixer, combine the brown sugar and oil. Turn on the mixer to a low speed and mix in the eggs. Let the sugar, oil, and eggs mix while sifting together the flour, baking powder, soda, and salt in a separate bowl. Set this mixture aside.

In another small bowl, mix the vanilla into the milk and set this aside as well. Bring the water to a milk and pour over the cocoa and whisk it until it is smooth. To the egg mixture, alternately add the flour mixture and the milk mixture beginning and ending with flour. With the mixer off, scrape down the sides of the bowl after each addition. With the mixture at a low speed add the cocoa. Scrape down the sides of the bowl and pour this mixture into the tins. Bake the cupcakes for approximately 15 minutes or until tester comes out clean.

Strawberry Filling- makes about 3 cups

Ingredients

1 pkg (16 ounces) frozen sliced strawberries , packed in sugar and thawed
1/3 cup granulated sugar
4 tablespoons cornstarch
2 teaspoon lemon juice

Directions

Drain strawberries; reserving liquid. Add enough water to liquid to equal 1 1/4 cups. In large saucepan, combine strawberry liquid, sugar, cornstarch and lemon juice; mix well. Heat and stir until mixture boils and thickens. Cool completely. Stir strawberries into the cooled mixture. Refrigerate until ready to use.  

***Chocolate Frostings- you can find this recipe in the Valentines Day I cupcakes

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!

Chocolate Cupcakes with Vanilla Butterceam

Now, this recipe did not come from one of our cupcake battles, but its too good not to share with you. The cupcake is moist and fudgey and the buttercream is sweet and rich. Hope you enjoy! - Remi

Chocolate Cupcakes
     *Yields about 3 1/2 dozen cupcakes


Ingredients:


2 cups sugar
1 3/4 cups of all-purpose flour
3/4 cup cocoa powder (Dutch Processed is best)
1 1/2 teaspoons of baking powder
1 1/2 teaspoons of baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil 
2 teaspoons vanilla extract
1 cup boiling water


Instructions: 


1. Pre heat the oven at 350F


2. Sift the sugar, flour, cocoa, baking soda, baking powder and salt in a large bowl


3. In a mixer beat the eggs, milk, oil and vanilla on medium speed (around 3 minutes)


4. When the wet mixture is sufficiently beaten, add in the dry mixture in roughly four parts (mix slowly to avoid splatter)


5.  Add the boiling water and mix on low (the batter will be very thin)


6. pour the batter in the cupcake tin and bake for 20-25 minutes


** 22 minutes was best 


Vanilla Buttercream


Ingredients:
1 cup (2 sticks) softened butter
3 cups powdered sugar
1/2 teaspoon salt

1 tablespoon vanilla extract
2 tablespoons of milk or heavy cream

Instructions:

1.Beat butter for a few minutes with a mixer with the paddle attachment on medium speed

2.  Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter

3.  Increase mixer speed to medium and add vanilla extract, salt,  and 2 tablespoons of milk/cream and beat for for 3 minutes. 

** If you prefer the frosting to be thicker or sweeter, add the remaining sugar 

 Enjoy!