Dark Chocolate Raspberry Cupcakes with Milk Chocolate Chambord Frosting Recipe
My very favorite flavor combinations are chocolate and raspberry. The Chambord liqueur compliments this ganache frosting perfectly to top these cupcakes and turns them into a gourmet flair. The fresh raspberries are elegant to serve to any guest for any functions. This recipe will give you many compliments along with many asking for the recipe by all your friends and family. Splurge a little and make this for yourself your going to love them! If you have kids just make some without using the liqueur they are still wonderful and delicious filled with pudding and the frosting!
Dark Chocolate Cupcake Recipe
8 tablespoons butter
1/4 cup special dark chocolate chips
1/2 cup cocoa powder
3/4 cup flour
3/4 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla
1 1/2 teaspoon salt
1/2 cup sour cream
Optional: chocolate cooked pudding by package directions and then cooled
Ganache Frosting (recipe below)
Raspberries for garnish
Chambord for drizzling
In a heavy duty bowl and electric mixer, beat the sugar and butter till light and fluffy. Melt the chips in the microwave until smooth around 2 minutes. Add the the sugar mixture. Add the eggs, sour cream and beat for 1 minute until combined. Add all the dry ingredients left. Beat until smooth around 2 more minutes.
Prepare cupcake tins with liners. Scoop batter into the cupcake liners 3/4 full. Bake in a preheated oven of 350 degrees hot oven until centers are clean inserting a toothpick or around 25 minutes.
Optional Chocolate Filling: If using the pudding option, cut a hole around 1 inch in each of the centers and then removing the cake, of each cupcake. Fill centers with pudding. Frost with ganache recipe below.
1 bag 12 ounces of milk chocolate chips put through a food processor until fine
8 oz heavy cream
8 tablespoons very soft room temperature butter
1/4 cup Chambord Liqueur and more for drizzling
Heat cream to just a simmer. Remove from heat. Add cream to the food processor with chopped milk chocolate. Add butter and chambord then pulse until well combined. Refrigerate at least 3 hours. Frost them with a spreader or you can add to a pastry bag to decorate with a large star tube for piping the frosting on top.
Add red raspberries for garnishing. Drizzle more Chambord over the top before serving.
+claudia lamascolo Author
Posted by claudia lamascolo