Chocolate Raspberry Cupcakes with Chocolate Ganache
Makes 24 regular cupcakes or 48 mini cupcakes. Bake 22-25 minutes for regular cupcakes, 18 minutes for mini cupcakes.
Cook Time25 minutes mins
Total Time25 minutes mins
Servings: 24
Author: Hip Foodie Mom
For the cupcakes:
- 2 cups unbleached all purpose flour
- 1 3/4 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup water
- 3/4 cup buttermilk
- 3/4 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- Special equipment: 2 12-count muffin pans with paper liners
For the chocolate ganache and topping:
- 1 cup 6 ounces blend of semisweet and bittersweet chocolate chips
- 2/3 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 6 tablespoons raspberry jam stirred to loosen
- 2 6-ounce containers fresh raspberries
For the cupcakes:
Preheat the oven to 350. Line cupcake pan with liners.
Sift flour, sugar, cocoa powder, baking soda, and salt into large bowl
Whisk to blend and form a well in the center. Whisk 1 cup water, buttermilk, oil, eggs, and vanilla in a medium bowl or a large measuring cup to blend. Pour wet ingredients into the well in dry ingredients; whisk just to blend. Divide the cake batter evenly into cupcake liners.
Bake for about 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
For the ganache:
Place the chocolate chips in a small bowl. Combine the heavy cream and vanilla extract in a small saucepan over medium-low heat. Cook until small bubbles appear on the outside edge of the cream. Pour the hot cream mixture over the chocolate chips.
Using a whisk, gently stir until all the chocolate is melted and the mixture is smooth.
Let the ganache stand at room temperature to cool to lukewarm.