Double Chocolate Raspberry Cupcakes

8 Jul

Last summer I Googled recipes using buttermilk and stumbled upon  which featured a recipe for oatmeal buttermilk bread that I fell in love with and have made many times since then. I kept returning to the site to find other great recipes and began looking forward to checking the site daily. I eventually figured out that this website was actually a blog, something I had heard about but never read before. I began checking out all of the other food blogs but kept returning to Annie. Her site is clean and easy to navigate with perfect instructions and beautiful step by step recipes every time. The site introduced me to the wonderful world of food blogs and it’s still my favorite. Sometimes I search Annie before Martha Stewart, which says a lot. I use her recipes in my cooking classes all the time and always with much success. I have made many of her recipes but have never photographed them or posted them. These double chocolate raspberry cupcakes were amazing, even though the 90 degree weather didn’t allow for them to be as pretty as hers.  I hope she doesn’t mind me mentioning her site but I had to give credit for this great recipe find!  


Double Chocolate Raspberry Cupcakes

adapted from, originally from Gourmet, March 1999

 Raspberry filling:
12 oz bag  of frozen raspberries, thawed
¼ cup sugar
1 tbsp. cornstarch

Puree the raspberries in a blender or food processor and  strain all the seeds out using a rubber spatula to push everything out. Pour strained puree into a saucepan and whisk in the sugar and cornstarch. Simmer over medium heat until thickened. Place in a bowl and chill before using.

3 oz. chocolate chips                                                                                                                                             1½ cups hot coffee ( I used instant espresso powder to make mine in the microwave)
3 cups sugar
2½ cups  flour
1½ cups unsweetened cocoa powder – SIFTED – DON”T SKIP THIS!
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

Pre-heat the oven to 350 degrees F.  Line 2 cupcake pans with liners.  To make the cupcake batter, add the hot coffee to the chocolate chips in a medium bowl and whisk until all the chocolate is melted and smooth. In a separate bowl combine sugar, flour, cocoa ( did you sift? If you didn’t there will be lumps that don’t break up) baking soda, baking powder and salt. In a third bowl ( or in the bowl of an electric mixer), beat the eggs until thick and pale yellow. Add the buttermilk, oil and vanilla to the coffee, chocolate mixture and slowly add this liquid mixture to the eggs and beat. Add the dry ingredients and beat until just combined.  Divide the batter evenly between the prepared cupcake liners, filling each ¾ of the way up.  (The recipe calls for 24 -28 cupcakes but I had more, about 32 ) Bake 18-20 minutes or until a toothpick inserted in the center comes out clean.   Allow to cool completely.

Ganache Frosting:
12 oz. chocolate chips
¾ cup heavy cream
1½ tbsp. sugar
1½ tbsp. corn syrup
3 tbsp. unsalted butter, at room temperature

While the cupcakes are baking, make the ganache.  Pour chocolate chips into a bowl. In a saucepan heat the cream, corn syrup and sugar until just boiling.  Immediately pour the mixture over the chocolate and whisk until the mixture is smooth and blended.  Whisk in the butter 1 tablespoon at a time until completely incorporated and let the mixture cool and thicken. To be able to pipe or spread this I found sticking it in the fridge helps. It was so hot the day I made these, it became more of a chocolate glaze as you can see from the pictures. Still delicious. You are not ready to ice yet – we must pipe them full of raspberry goodness first!


To fill the cupcakes with the raspberry filling, assemble a piping bag with a small plain round tip. Fill with raspberry sauce and insert tip into the center of the cupcake and pipe in filling. If some comes out the top wipe it clean.   Spread or pipe ganache frosting on top and top with a clean but dry raspberry while the frosting is still wet enough to hold unto the fruit.

(Boxes and cupcake liners from Michael’s Arts and Crafts Store)


One Response to “Double Chocolate Raspberry Cupcakes”

  1. Loretta July 11, 2011 at 2:59 am #

    Hope there’s some left for your Mother!

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