Chocolate Cupcakes with Raspberry Swiss Meringue Buttercream and Ganache

Hello everyone!
Hope you all had a great Easter holiday! We did! We ate waaayyy too much chocolate though! Well we ate too much period

;)
Here are the cupcakes I have shown beside the Cookies and Cream Cupcakes. They are pretty much the same as Sweetapolita’s cupcakes, but I didn’t take her cupcake batter recipe. It should be the last Sweetapolita’s recipe for a while, I know I’ve been all over her recipes for the last few posts
;)

frambous4

Perfectly Chocolate Cake
From Sing for your Supper
Yield : 24 cupcakes

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Preheat oven to 350 F and line cupcake pans with liners.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
Stir in boiling water (batter will be very thin).
Pour batter into cupcake liners.
Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks. Cool completely.

Raspberry Swiss Meringue Buttercream
From Sweetapolita
Yield: 5 cups

5 large egg whites
1 cup plus 2 tablespoons granulated sugar
3/4 pound (3 sticks) unsalted butter, softened, cut into cubes
2 teaspoons pure vanilla extract
Pinch of salt
1/2 pint fresh raspberries

Add egg whites and sugar in the bowl of an electric mixer. Simmer over a pot of water (not boiling), whisking constantly, until temperature reaches 160 degrees F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.

With whisk attachment of mixer, begin to whip until the mixture is thick, glossy, and cool. Switch over to paddle attachment and, while mixing on medium speed continuously, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth).  Add vanilla and salt, mix well. Add about a 1/2 pint of fresh washed & dried raspberries. Add a drop or 2 of pink gel colour to get a pinker look.

cuppies-raspberry

Add chocolate ganache.

Cupcake Assembly
1. Frost the cupcakes.
2. Drizzle the top of the cupcake with chocolate ganache.
3. Top with sprinkles and a fresh raspberry.

cuppies-raspberry2


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Comments

  1. Holy crap do these look good. I want to lick the screen. You’re so talented mi’lady!

    As a new subscriber who has recently found your blog, I think you have a great blog and therefore I’ve just awarded you and your fantastico blog with the Versatile Blogger Award.

    Please come by my blog and check out your award: http://www.sweet2eatbaking.com/2012/04/versatile-blogger-award.html

    -Lisa.
    Sweet 2 Eat Baking

Trackbacks

  1. [...] and recipe available at Sugar for the Brain Posted by The Cupcake Connoisseur in Fruit Cupcakes and tagged with chocolate, chocolate [...]

  2. [...] Chocolate Cupcakes with Raspberry Swiss Meringue Buttercream and Ganache from Sugar for the Brain [...]

  3. [...] at Sugar for the Brain reminds us that some combinations are just meant to be. Her gorgeous Chocolate Cupcakes with Raspberry Swiss Meringue Buttercream and Ganache not only look beautiful, but also play up that wonderful berry/chocolate combination. This cupcake [...]

  4. [...] from a recipe on Sugar for the Brain. I scaled it back by 1 egg white and a little less sugar and butter, but still ended up with more [...]

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