Chocolate Raspberry Cupcakes

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These chocolate raspberry cupcakes are a fantastic Valentine's Day dessert that is low on effort, but big on flavor! The cupcake is moist and delicate, topped with a rich chocolate ganache, garnished with fresh raspberries and chocolate shavings. A beautiful cupcake that is equally delicious too!

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CHOCOLATE RASPBERRY CUPCAKE RECIPE
Makes 6-Jumbo Cupcakes or 12 regular-sized cupcakes
**PRINT RECIPE HERE*

3 tbsp (42g) semi-sweet chocolate chips
½ cup (45g) unsweetened Cocoa powder
½ cup (120ml) hot water
1 cup (200 g) white sugar
½ cup (120 ml) vegetable oil
2 eggs
1 ½ tsp (7.5ml) vanilla
¾ cup (118 g) all-purpose flour
½ tsp (2.5ml) salt
¼ tsp (1.24ml) baking soda

Jammy Raspberry Filling:
½ cup (120 ml) raspberry jam
6 ounces (170g) fresh raspberries

Chocolate Ganache:
1 cup (170g) semi-sweet chocolate chips
½ cup (120ml) heavy cream
2 tbsp (30 ml) corn syrup
½ tsp (2.5ml) vanilla extract

Garnish
2 ounces (55 g) bittersweet chocolate
12 ounces (340 g) fresh raspberries


METHOD
Preheat the oven to 350F (180C). Line a jumbo muffin tin with cupcake liners. Set aside.

In a small bowl add the raspberry jam and the fresh raspberries. With a fork mash the raspberries into the jam, until a chunky mixture forms. Set aside.

Add the 3 tbsp of chocolate chips, cocoa powder, and hot water in a large bowl. Let it sit for 5 minutes, to allow the cocoa powder to "bloom" and to melt the chocolate chips, then whisk it up until smooth.

Add the sugar and whisk until combined, then slowly whisk in the oil until combined. Add one egg at a time whisking in between each addition. Then add the vanilla extract and whisk to combine. Set aside.

Whisk together the flour, salt, and baking soda in a medium-sized bowl. Add the dry ingredients to the wet ingredients whisking until combined.

Using an ice cream scooper, fill the muffin tins halfway full. Then add 2 tbsp (30 ml) of the jammy filling to the top, and swirl slightly with a metal skewer. Then add another scoop of chocolate cupcake batter on top until fully covered.

Bake for 30-32 minutes or until the cupcakes have risen and a toothpick comes up clean. Set aside to cool completely.

For the chocolate ganache, warm the heavy cream in a wide, shallow pot, and add the chocolate chips. Whisk to combine. Add the corn syrup and the vanilla, and whisk until smooth a shiny.

Once the cupcakes are completely cooled and are less fragile to handle (they'll set up as they cool) dip the tops into the ganache and allow any excess to drip off. Then add 6-8 raspberries on top. Then garnish with shaved bittersweet chocolate, created with a potato peeler. Keep refrigerated until ready to serve. Then allow them to sit at room temperature 30 minutes before serving. The texture and flavor will be better that way.



ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! .