Happy Valentine's Day Y'all! No matter how you are spending your Valentine's day, these cupcakes are sure to show you some love. The Chocolate lovers cupcake is a devil food chocolate with a raspberry coulis center with a chocolate ganache frosting!
For these cupcakes you will need:
Devils Food Chocolate Cake:
1 cup all-purpose flour
1/3 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
a pinch of salt
4 ounces of butter, room temperature
1 cup of sugar
2 large eggs, room temperature
1/4 cup coffee, room temperature
1/4 cup whole milk
1 teaspoon pure vanilla extract
Chocolate Ganache Frosting
12 oz of semi-sweet chocolate chips
2 Tbsp light corn syrup
3/4 cup +2 Tbsp of heavy whipping cream
Raspberry Coulis
1 1/2 cup frozen or fresh raspberries
1 Tblsp corn starch
1 Tblsp + 1/2 teaspoon fresh lemon juice
3 1/2 teaspoons sugar
ALTERNATIVE RECIPE Raspberry Coulis:
* If you don't have enough raspberries try this!
1 1/2 cup frozen or fresh raspberries
1 Tblsp corn starch
1 Tblsp + 1/2 teaspoon fresh lemon juice
2 teaspoons sugar
2 1/2 tsp of raspberry jam (keep stirring the jam in o it doesn't burn)
Directions:
Chocolate Ganache:
- In a large bowl, combine chocolate chips & corn syrup set aside.
- In a saucepan, whisk heavy cream to a low boil. Then pour over chocolate chips and syrup. Let it sit for about 4 minutes and whisk together to create a smooth consistency.
- Put the Ganache in the fridge for 1-2 hours until firm.
2. Raspberry Coulis:
- In a medium saucepan, combine raspberries, corn starch, lemon juice, and sugar. Stir constantly until the mixture is thick.
- Once the mixture is thick, take off the heat and put it in a heat-safe bowl. Cover with plastic wrap and press down wrap onto the mixture and refrigerate until cool.
3. Cupcakes:
Preheat oven to 350F, and line 12 cupcake tin with liners.
Whisk together flour, cocoa powder, baking soda, baking powder & salt in a medium-sized bowl. Set aside.
Next in a large bowl, cream together butter and sugar.
Slowly beat in eggs, & in a 2 cup liquid measuring cup, mix together milk, coffee & vanilla.
Add half of the dry ingredients to the creamed butter mixture and beat. Then slowly add in the coffee-milk mixture. Then add in the rest of the dry ingredients and mix until a thick and airy texture forms.
Scoop the mixture into your cupcake liners and bake for 17 minutes. Once the timer goes off, test cakes with a toothpick. When the pick comes clean remove cupcakes from the pan onto a wire wrack. DO NOT OVERBAKE!
Assembling:
Once raspberry coulis, cupcakes, and ganache is cooled, take an apple corer or a knife and create a circle in the middle of cupcakes to put the filling in the center.
In a disposable piping bag, spoon the coulis into the bag, cut off the tip of the bag to let out the extra air, and tie off the top of the bag.
Inject the centers of the cupcakes with the raspberry coulis.
Once cupcake centers are filled, fill a piping bag with the ganache and use your desired cupcake frosting method and frost your cupcakes.
When putting on the frosting do not put too much on, or it will overpower the cupcake.
5. Plate, Serve & Enjoy!
6. OPTIONAL GARNISH: a mint leaf and raspberry on top.
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