Shelly's Recipe

Raspberry Truffle Cupcakes

Category: Cupcakes

Chocolate Sour Cream Cupcakes
1.5 cups all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar, packed
3/4 teaspoon baking soda
1/4 teaspoon salt
2 oz. bittersweet chocolate, finely chopped
2 tablespoons unsalted butter, softened
1/4 cup unsweetened cocoa
1/2 cup boiling water
1 teaspoon vanilla
1/2 cup sour cream
1/2 cup buttermilk*
2 large eggs

Sift flour, sugars, baking soda and salt through a fine-mesh sieve. Set aside.

Place chocolate, butter and cocoa into a large bowl. Pour boiling water over. Let sit for 2 minutes. Stir until smooth. Whisk in vanilla, sour cream, buttermilk and eggs until well combined. Add dry ingredients, whisking until smooth.

Spoon 1/4 cup batter into regular-sized muffin tins prepared with cupcake liners (you will need 15-18). Bake at 350ºF for 20 minutes or until toothpick inserted in the centre comes out clean. Let cool 5 minutes before removing to cool on a wire rack. Cool completely before frosting.

*To make a quick sub for buttermilk add 1/2 tablespoon white vinegar or lemon juice to a 1/2 cup measuring cup. Fill the rest of the way with milk. Let sit for 5 minutes. Use as directed in recipe.


Raspberry Ganache
5 oz. semi-sweet or bittersweet chocolate, finely chopped
1/4 cup seedless raspberry jam
1/3 cup heavy cream

Put the chocolate and jam in a small bowl. Bring cream to a boil and pour over the chocolate and jam. Let stand 3 minutes. Stir until smooth. Allow to cool to room temperature before using. If making ahead store, covered, in the fridge. Reheat in the microwave until spoonable.

Whipped Raspberry Frosting
Love the frosting just the way it is, but it will be hard to pipe because it’s on the sticky side. Feel free to add more icing sugar to make it more pipe-able, just keep in mind that the more sugar you add the sweeter it will be and less raspberry punch you’ll get. Kept as is, you can just spread it on with an offset spatular or with the back of a spoon or knife.
•1 cup butter, room temperature
•1/2 cup seedless raspberry jam
•2 cups icing (confectioners) sugar
•1 teaspoon pure vanilla extract

In a stand mixer, beat butter until pale and creamy. Add remaining ingredients and beat until fluffy and creamy.

Assembly
•fresh raspberries, for garnish

Cut out a small cone in the centre of each cupcake. Save scraps for another use, or discard. Spoon ganache into each cupcake and spread a small amount over the top to smooth it out (see here for a visual). Refrigerate to set, if needed. Spread on frosting in desired fashion. Top with raspberries just before serving. Store, covered, in the fridge.

Makes: 15-18 cupcakes.