This time I made the dark chocolate cupcakes, filled them with raspberry curd, and topped them with cream cheese frosting. Obviously you don't have to do all this mess because the cupcakes would be fine on their own, but I'll include the raspberry curd recipe too in case you do!
So here's what you came here for!
Ingredients for Cupcakes:
□ 1/2 c strong brewed coffee
□ 1/2 c heavy whipping cream
□ 1 c unsalted butter
□ 1/2 c Hershey's Special Dark Cocoa Powder
□ 1 tsp vanilla extract
□ 2 c all-purpose flour
□ 2 c granulated sugar
□ 1-1/2 tsp baking soda
□ 3/4 tsp salt
□ 2 whole large eggs
□ 2/3 c sour cream
□ 1/2 c strong brewed coffee
□ 1/2 c heavy whipping cream
□ 1 c unsalted butter
□ 1/2 c Hershey's Special Dark Cocoa Powder
□ 1 tsp vanilla extract
□ 2 c all-purpose flour
□ 2 c granulated sugar
□ 1-1/2 tsp baking soda
□ 3/4 tsp salt
□ 2 whole large eggs
□ 2/3 c sour cream
Directions for Cupcakes:
■ Preheat oven to 350°F
■ Line cupcake pans with cupcake liners
■ On the stove, on medium-low heat, melt butter
■ Once butter is melted, whisk in cocoa powder until smooth
■ Once smooth, add the cream, coffee, and vanilla
■ Allow the mixture to JUST come to a simmer, remove from heat, let slightly cool
■ In a large bowl, sift together dry ingredients and whisk until mixed
■ In a separate medium bowl, mix together the eggs and sour cream
■ Slowly pour the slightly cooled chocolate mixture into the egg mixture and mix until smooth
■ Make a well in the middle of the dry mixture
■ Add the new chocolate mixture into the dry mixture 1/3 at a time, whisking until just mixed
■ After the final third, whisk about 20 times, scraping sides of the bowl
■ Fill cupcake liners 3/4 full
■ Bake 17-19 minutes or until inserted toothpick comes out clean
■ Cool cupcakes in pans for only 5 minutes, then move them to a wire rack to cool completely
■ Once completely cooled, core cupcakes and fill with raspberry curd and top with cream cheese frosting
■ Preheat oven to 350°F
■ Line cupcake pans with cupcake liners
■ On the stove, on medium-low heat, melt butter
■ Once butter is melted, whisk in cocoa powder until smooth
■ Once smooth, add the cream, coffee, and vanilla
■ Allow the mixture to JUST come to a simmer, remove from heat, let slightly cool
■ In a large bowl, sift together dry ingredients and whisk until mixed
■ In a separate medium bowl, mix together the eggs and sour cream
■ Slowly pour the slightly cooled chocolate mixture into the egg mixture and mix until smooth
■ Make a well in the middle of the dry mixture
■ Add the new chocolate mixture into the dry mixture 1/3 at a time, whisking until just mixed
■ After the final third, whisk about 20 times, scraping sides of the bowl
■ Fill cupcake liners 3/4 full
■ Bake 17-19 minutes or until inserted toothpick comes out clean
■ Cool cupcakes in pans for only 5 minutes, then move them to a wire rack to cool completely
■ Once completely cooled, core cupcakes and fill with raspberry curd and top with cream cheese frosting
Ingredients for Raspberry Curd:
□ 1/2 c unsalted butter
□ 1 pint fresh ripe raspberries
□ 5 large egg yolks (slightly beaten)
□ 3/4 c granulated sugar
□ Pinch of salt
□ 2-3 tsp fresh lemon juice
□ 1/2 c unsalted butter
□ 1 pint fresh ripe raspberries
□ 5 large egg yolks (slightly beaten)
□ 3/4 c granulated sugar
□ Pinch of salt
□ 2-3 tsp fresh lemon juice
Directions for Raspberry Curd:
■ In large sauce pan over medium heat, melt butter
■ Add raspberries, egg yolks, sugar, and salt
■ Stir and mash ingredients at the beginning and end of the 10 minutes of cooking
■ Pour mixture through sieve and mash mixture as much as possible in order to extract the maximum amount of liquid
■ Cool to room temperature
■ Stir in lemon juice to taste
■ Refrigerate unused portion up to 1 month
Tips, Tricks, and Helpful Hints:
☆ This recipe makes 24 cupcakes
☆ Use the darkest cocoa powder you can find. Hershey's Special Dark makes for delicious cupcakes if you can't find darker!
☆ When making the cupcake batter, be sure to SLOWLY add the slightly cooled cocoa mixture to the egg mixture. If you add it too quickly it will cook your eggs. You do not want this to happen!!
☆ If you can't find fresh raspberries or if they're too expensive, 12oz of frozen raspberries work just as well! That's what I used! Just be sure to thaw them completely first! Or else you'll be cooking it a lot longer!
☆ I did not add the lemon juice to my curd simply because I forgot and it still turned out amazing!
☆ While you're cooking the curd, it should thicken. It may take more than 10 minutes. It's better to cook it a few minutes longer than to end up with runny curd and have to re-cook amd re-cool it! Learn from my mistake! Just don't scorch it.
☆ Curd will thicken upon cooling
☆ If curd is not as thick as you'd like after cooling, put back on the stove and continue to cook. I also mixed a small bit of cornstarch with cold water and added it to my curd while I was re-cooking it. Just add it slowly! You don't want to add too much!
☆ Leftover curd is delicious on toast!
☆ When you go to frost the cupcakes, in order to get a nice raspberry curd swirl, coat the inside of your piping bag with the curd and then fill with frosting. Do not try to frost the cupcakes with the curd! It will not work!! Learn from my mistake!
If I were to name these cupcakes I'd call them Bleeding Dark Chocolate Raspberry Cupcakes because as gross as that sounds, that's exactly what they look like. Especially when you bite into them! But let me tell you...once you've had these, plain chocolate cupcakes will forever disappoint you!
If you try out this recipe and like it, let me know! And as always, your own tips, tricks, and helpful hints are always welcome!
Let your delicious creative genius out! ❤
Katrina
■ In large sauce pan over medium heat, melt butter
■ Add raspberries, egg yolks, sugar, and salt
■ Stir and mash ingredients at the beginning and end of the 10 minutes of cooking
■ Pour mixture through sieve and mash mixture as much as possible in order to extract the maximum amount of liquid
■ Cool to room temperature
■ Stir in lemon juice to taste
■ Refrigerate unused portion up to 1 month
Tips, Tricks, and Helpful Hints:
☆ This recipe makes 24 cupcakes
☆ Use the darkest cocoa powder you can find. Hershey's Special Dark makes for delicious cupcakes if you can't find darker!
☆ When making the cupcake batter, be sure to SLOWLY add the slightly cooled cocoa mixture to the egg mixture. If you add it too quickly it will cook your eggs. You do not want this to happen!!
☆ If you can't find fresh raspberries or if they're too expensive, 12oz of frozen raspberries work just as well! That's what I used! Just be sure to thaw them completely first! Or else you'll be cooking it a lot longer!
☆ I did not add the lemon juice to my curd simply because I forgot and it still turned out amazing!
☆ While you're cooking the curd, it should thicken. It may take more than 10 minutes. It's better to cook it a few minutes longer than to end up with runny curd and have to re-cook amd re-cool it! Learn from my mistake! Just don't scorch it.
☆ Curd will thicken upon cooling
☆ If curd is not as thick as you'd like after cooling, put back on the stove and continue to cook. I also mixed a small bit of cornstarch with cold water and added it to my curd while I was re-cooking it. Just add it slowly! You don't want to add too much!
☆ Leftover curd is delicious on toast!
☆ When you go to frost the cupcakes, in order to get a nice raspberry curd swirl, coat the inside of your piping bag with the curd and then fill with frosting. Do not try to frost the cupcakes with the curd! It will not work!! Learn from my mistake!
If I were to name these cupcakes I'd call them Bleeding Dark Chocolate Raspberry Cupcakes because as gross as that sounds, that's exactly what they look like. Especially when you bite into them! But let me tell you...once you've had these, plain chocolate cupcakes will forever disappoint you!
If you try out this recipe and like it, let me know! And as always, your own tips, tricks, and helpful hints are always welcome!
Let your delicious creative genius out! ❤
Katrina
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