Double Chocolate Raspberry Cupcakes

It seems somewhere along the way I blinked my eyes and I have finished my first year of residency.  Wow, that was fast!  I measured the year not in 525,600 minutes (sorry, couldn’t resist), but in batches of birthday cupcakes – to be exact.  It has been so much fun playing cupcake fairy for everyone, and seeing how excited everyone gets when “it’s cupcake day!”  These double chocolate raspberry cupcakes were my last batch of birthday cupcakes for the academic year.  A wonderful choice by a wonderful coworker, I was thrilled to make them and even more so to eat them.  If you’ve been reading for a while you may recall that I have another chocolate raspberry cupcake recipe posted but as far as I’m concerned, you can’t have too many.  This one uses a homemade raspberry filling where the other uses jam and these are topped with ganache while the others have a raspberry jam buttercream.  One thing I did keep consistent was the garnish of a ganache-filled raspberry.  It’s a sweet little surprise I just can’t resist.

I thought it would be fun to look back on all the different kinds of treats we enjoyed this past year.  Not everyone chose cupcakes, and some cupcakes were repeats due to popular demand.  I’m already looking forward to whatever flavors of cupcakes this new year will bring!

Strawberry Cupcakes
Carrot Cupcakes

Fauxstess Cupcakes

Dulce de Leche Cheesecake Bars

Irish Car Bomb Cupcakes
Banana Caramel Cupcakes
Apple Pie Cupcakes
Mocha Brownie Cupcakes
Chocolate Peanut Butter Cupcakes
Pumpkin Butterscotch Cupcakes
Caramel Apple Cheesecake Pie
Pina Colada Cupcakes
S’mores Cupcakes
Peppermint Mocha Cupcakes
Black Forest Cupcakes
German Chocolate Cupcakes
Perfect Party Cupcakes with Vanilla Swiss Meringue Buttercream
Vanilla Bean Cupcakes with Easy Vanilla Buttercream
Pecan Bars
Peppermint Mocha Cupcakes (again)
Chocolate Whiskey Cupcakes
Chocolate Chip Cookie Dough Cupcakes
Irish Car Bomb Cupcakes (again)
Chocolate Kahlua Cupcakes
Triple Chocolate Cupcakes
Cookies and Cream Cupcakes
Double Chocolate Raspberry Cupcakes

Double Chocolate Raspberry Cupcakes
Printer-Friendly Version
24-28 cupcakes

For the cupcakes:
3 oz. semisweet chocolate, finely chopped
1½ cups hot brewed coffee
3 cups sugar
2½ cups all-purpose flour
1½ cups unsweetened cocoa powder
2 tsp. baking soda
¾ tsp. baking powder
1¼ tsp. salt
3 large eggs
¾ cup vegetable oil
1½ cups buttermilk
¾ tsp. vanilla extract

For the filling:
1 (12 oz.) bag frozen raspberries, thawed
¼ cup sugar
1 tbsp. cornstarch

For the frosting:
12 oz. bittersweet or semisweet chocolate, finely chopped
¾ cup heavy cream
1½ tbsp. sugar
1½ tbsp. corn syrup
3 tbsp. unsalted butter, at room temperature

To make the cupcakes, preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  Place the chopped chocolate in a medium bowl; add the hot coffee and let stand a minute or two, then whisk until the chocolate is melted and the mixture is smooth.

In a large mixing bowl, combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt.  In the bowl of an electric mixer beat the eggs on medium-high speed until slightly thickened and pale yellow.  Slowly add the oil, buttermilk, vanilla, and melted chocolate mixture to the eggs, mixing until well blended.  Add the dry ingredients and beat on medium-low speed just until incorporated.

Divide the batter evenly between the prepared cupcake liners, filling each about ¾ of the way full.  Bake 18-20 minutes or until a toothpick inserted in the center comes out clean.   Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the raspberry filling, puree the raspberries in a blender or food processor.  Strain the mixture through a fine mesh sieve into a saucepan to remove the seeds.  Whisk in the sugar and cornstarch, and heat, stirring frequently until the mixture boils.  Once it has thickened, remove the pan from the heat.  Chill before using.

Meanwhile, make the ganache.  Add the chopped chocolate to a medium heatproof bowl.  In a saucepan combine the cream, corn syrup and sugar.  Heat until just boiling.  Immediately pour the mixture over the chopped chocolate and let stand a few minutes to melt.  Whisk in small circular motions until the mixture is smooth and blended, then whisk in the butter 1 tablespoon at a time until completely incorporated.  Let the mixture stand at room temperature to thicken slightly, so it can be piped or spread.

To assemble the cupcakes, place the raspberry filling in a pastry bag.  (I used a tip specifically for injecting fillings, but a plain tip is fine too.  This cake is soft enough that you can just stick the tip into the top of the cupcake and pipe away.)  Pipe a few teaspoons of filling into each cupcake.  Spread the ganache over the tops of the cupcakes.  If desired, pipe excess ganache inside fresh raspberries and place on top of the frosted cupcakes (be sure to do this before the frosting sets.)  Allow to set completely before serving.

Source: adapted from Smitten Kitchen, originally from Gourmet, March 1999

42 Responses

  1. with these raspberries looks absolutely tasty!

  2. Wow! That looks yummy!

  3. So many cupcakes! Now we need one! Love the homemade fruit filling in these…bet they’re amazing with all that chocolate…!

  4. Look at you! You’re the Cupcake Pimp! Those chocolate suckers look amazing!

  5. Theses look so good!!! Chocolate and raspberry is definitely my favorite combo!!! What could I use instead of hot brewed coffee?? just water? Thanks!

    • I really wouldn’t substitute for the coffee, it’s a substantial portion of the liquid. Water would not contribute anything to the flavor. I would just use a different chocolate cake if you have a problem with coffee.

  6. Hey! Somehow through reading your blog all this time I failed to realize that you were doing your residency. I’m a first year MD/PhD student, so I’m quite a few years away from MY residency but it’s always fun to find fellow doctors in the blog world. What are you doing your residency in? Have you enjoyed it?

    The cupcakes look fabulous, as usual!

  7. ::drools::

  8. oh yum! And what a yummy colleague you are!
    What tip did you use for the filling? I have yet to try a cupcake like this b/c I keep thinking I’ll break them trying to inject them!!!!

    • HB,
      Really any tip is fine. The one that came with my WS mechanical pastry bag has a long tip to inject, but as I mentioned in the post, I’ve done it many times just using a plain tip and sticking it directly into the cupcake.

  9. Oh my gosh! These look delicious Annie!

  10. Looks wonderful! May I ask what your top 3 favorite cupcakes are out of this list?

  11. Amazing!!!! I want to work with you! The double chocolate raspberry cupcakes are visually stunning. My raspberry bush is producing berries like crazy, these cupcakes may have the joy of gracing my palette soon!!

  12. Congrats on completing your first year of residency! That’s a great milestone. And so is making ALL these cupcakes – it’s very impressive!

  13. Congrats Annie! I’m an NP and I work in the NICU. On nights, when the attending is out I train the residents. I just worked with an intern yesterday and it was her second shift. We had to go down to the emergency room for a resuscitation and the poor thing was shaking like a leaf! But she did great and was so sweet.

    Have you ever mentioned what your specialty is? Are you a pediatric resident? Adult? Surgery? Just curious!

  14. These are the prettiest cupcakes I’ve seen in a long time!
    I LOVE that you use a homemade filling, rather than jam! I can’t wait to find the special occassion to make these for! Thanks 🙂

  15. MUST make these ASAP. Chocolate and raspberry with coffee? SIGN ME UP!

  16. Anything that starts with “double chocolate” must be good. Cheers!

  17. You are speaking my language! Chocolate and raspberry is my favorite flavor combination! I made a chocolate raspberry cake for my husband’s birthday that was kind of similar to this.

    Those cupcakes look amazing. I really like using a raspberry filling, but keeping the rest chocolate, so you get the bright berry surprise. Can’t wait to try these!

  18. Your cupcakes always look so delicious!! I am making your oreo cupcakes tomorrow for my birthday party! Here’s to hoping they like them (which I am sure they will)! Congratulations on finishing your first year of residency 😀

  19. That song has been stuck in my head ALL day thanks to you! 😉 Good thing I love Rent. 🙂 Gorgeous cupcakes, Annie!

  20. Congratulations on completing your first year of residency! I love chocolate cake made with coffee. Would espresso work? I am so going to give these a try.

    • M,
      I think coffee would probably be best, just because espresso would make the coffee flavor a lot stronger – it’s a lot of liquid after all! As it is, the coffee just enhances the chocolate flavor but I think espresso would lean this more towards a mocha cake.

  21. Wow! Impressive, blogging and studying! Your s’more cupcakes are on the top of my To-Cook list

  22. Beautiful color, just amazing, I can not imagine how good they must taste.

  23. Annie,
    I recently found your blog while googling around for creative 4th of July recipes. Baking and decorating cupcakes is my #1 hobby so I am loving this post and the links to all of your great recipes and photos. I was super surprised to find out that you are a resident and an IU alum (pizza bites recipe…Kilroys…yum!) My husband graduated from IUSM in ’08 and now we live in Charleston, SC where he is doing an anesthesia residency.

    I am so impressed with your recipes, photos and your website… and especially that you make time for all of this! Your page is now bookmarked and I’m so glad that I found it!

  24. Wow. I’m drooling. Love the idea of putting ganache in the berries.

  25. Annie,

    Would I be able to make these cupcakes 2 days in advance and then ice it the day before serving? Would you recommend that with any of your cupcake recipes?

    Please let me know. Thanks heaps!

    • That would be fine. I almost always make and frost my cupcakes in advance, and refrigerate if the frosting has dairy other than butter.

  26. What a beautiful cupcake, and the recap is really helpful!

  27. Annie,

    I was trying to find your Blackberry Vanilla Cupcake recipe that I saw, but it says it’s gone. Do you know where you got it from so I can look it up? I have blackberries that I’m dying to use, and those sound wonderful! Thanks!

    • Andrea,
      I actually deleted that post. It’s a long story about a blogger who thinks their recipes should not be shared. To me, that is the whole point of food blogging, so I removed it entirely. My friend Shawnda has a blackberry cupcake recipe that looks great.

  28. LOOK at all of those cupcakes!!! Oh my goodness…your fellow residents are thanking their lucky stars that they’re working with you!!!

    These sound fabulous! Whenever I go to Godiva, I get the chocolate raspberry truffle….think i need to try these!

  29. They are *gorgeous*! 🙂

  30. You’ve made a LOT of cupcakes over the past year! Yummy!!

  31. The raspberry chocolate cupcakes look amazing. A friend introduced me to your blog last fall and you have been such an inspiration! I’ve made the Guiness and Bailey’s cupcakes twice and my friends and family still tell me they are the best cupcakes they have ever had. Thank you for sharing your photos, recipes, and tips!

  32. Wow! You’ve been busy! Congrats on your first year!

    These are beautiful.

  33. Annie – I just left you a comment on your Strawberry Ice Cream Brownie Cupcakes too! I also made these Double chocolate Raspberry Cupcakes this past weekend and they were amazing! My family and friends thoroughly loved them! Thanks for sharing!

  34. I made these for our church’s 50th Anniversary potluck, and they were a HUGE hit! I cheated a bit and used seedless jam to fill them, and they were still amazing! Definitely a keeper! Next time I make these, I’ll try the homemade filling. Things were just too crazy this weekend, since my DH is the priest!!! Thanks! And everyone at St. Alban’s thanks you, too!!!

  35. Annie – Your work just amazes me! Can you tell me what liners you use? I use the Wilton liners, but the cupcakes always seem to overpower the liner color, especially when making chocolate. These hot pink liners are perfect for this recipe!

    • Lisa,
      These particular liners are from Bake It Pretty. I also like Layer Cake Shop and Confectionery House online, as well as Sur La Table (in store).

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