Wednesday, April 13, 2011

Adult Cupcakes: Raspberry-filled Dark Chocolate Cupcakes with Chambord ganache & Mascarpone frosting

A few years back my husband wanted a sophisticated birthday cake, I found this recipe for cupcakes which I made into a car shaped birthday cake... OMG this cake as to die for!



8 tablespoons unsalted butter
2 ounces dark chocolate, chopped
1/2 cup (1 1/2 ounces) organic cocoa
3/4 cup (3 3/4 ounces) all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 large organic eggs
3/4 teaspoon instant espresso powder
3/4 cup (5 Ounces) sugar
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1/2 cup(4 ounces)sour cream

Raspberry Filling
1 10 oz. package frozen raspberries with sugar
3 Tablespoons sugar
1 1/2 Tablespoons cornstarch
1/2 teaspoon lemon juice

Chambord Ganache
3/8 cup heavy cream
1 Tablespoon unsalted butter
4 ounces dark chocolate chips
1 1/2 teaspoon Chambord

Mascarpone Frosting
4 ounces mascarpone cheese
3/8 cup confectioner’s sugar, sifted
1/2 cup whipped heavy cream

Adjust oven rack to lower-middle position; heat oven to 350 degrees. Line standard-sized muffin pan (cups have 1/2-cup capacity) with baking-cup liners.

Combine the butter, chocolate, and cocoa in a glass bowl over a saucepan containing barely simmering water. Heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch.
Sieve the flour, baking soda, and baking powder in small bowl to combine. Whisk eggs in second medium bowl to combine and add espresso powder, sugar, vanilla, and salt and whisk until fully incorporated. Add the cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogenous and thick. Take care not to overbeat the batter.
Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out almost clean, 15 to 18 minutes.Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.

Raspberry Filling
Thaw raspberries and drain. You should have almost 3/4 cup liquid/juice. Put liquid in a small saucepan and combine with sugar, cornstarch and lemon juice. Cook stirring constantly until mixture comes to a boil and is very thick. Let cool. Stir in raspberries without the extra juice that drains further (you want the filling to be thick). Fill cupcakes by removing a small piece in the middle of the cupcake, fill hole with about 1 – 1 1/2 teaspoons of filling. Trim the piece you have cut out and place back over the filling in the cupcake. You can also pipe filling into the cupcake, however, this is pretty thick, so it is more difficult.

Chambord Ganache
Bring cream and butter just to a boil. Pour over chocolate chips. Let sit for 5 minutes. Whisk until glossy and smooth. Add Chambord. Let mixture sit 5 minutes to set before frosting cupcakes.

Mascarpone Frosting
Beat together mascarpone cheese and sugar until smooth. Gently fold in whipped cream until combined. Place in a decorating bag and decorate tops of cupcakes as desired

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