Today, July 19, is National Raspberry Cake Day…so today I am sharing a recipe for basic devil’s food cupcakes, filled with raspberry jam, and topped with both raspberry jam buttercream and fresh raspberries filled with ganache.
Chocolate Raspberry Truffle Cupcakes
1. Prep…Preheat the oven to 350° F. Line two cupcake pans with paper liners.
2. Make the cupcakes...
1/4C unsweetened cocoa powder
1-1/2C cake flour
1tsp baking soda
1/4tsp baking powder
1 stick butter, at room temperature
2 large eggs, at room temperature
Cream the butter and sugar on medium-high speed until light and fluffy, about 5 minutes. Mix in the eggs one at a time, scraping down the sides of the bowl between additions.
Sift together the cocoa powder, cake flour, salt, baking soda, and baking powder.
Combine the coffee and milk. Add half of the dry ingredients to the mixer. Mix on low speed just until incorporated. Stir in the coffee-milk mixture. Add the remaining dry ingredients.
Bake the cupcakes…Divide the batter evenly between the cupcake liners, filling the cups about 3/4 full. Bake for 20 minutes. Transfer to a wire rack to cool completely.
3. Make the filling…
6oz fresh raspberries
Whisk sugar and cornstarch together in a small saucepan. Add raspberries and water. Bring mixture to a boil. Let boil five minutes, mashing the raspberries with the back of a wooden spoon while boiling. Place mixture into a bowl. Cover with plastic wrap. Place in the fridge to chill.
4. Fill the cupcakes… Transfer the chilled filling to a pastry bag fitted with a large plain tip. Poke into each cupcake, and pipe a small amount inside.
5. Make the frosting…
2 sticks butter, at room temperature
6C powdered sugar
1/2C seedless raspberry jam
Pink icing color
Cream the butter and jam together. Add powdered sugar. Tint with icing color. Frost the cupcakes.