chocolate raspberry filled cupcakes
You can use whatever boxed chocolate cake you like. I use Ghirardelli chocolate chips and find my freeze dried raspberries at target. You can also make this with a white cake and use vanilla buttercream.
I follow the "Cake by Courtney" recipe for the raspberry filling & chocolate ganache, you can find it in her “raspberry chocolate truffle cake” https://cakebycourtney.com/raspberry-chocolate-truffle-cake/#wprm-recipe-container-5170
FOR THE RASPBERRY CREAM FILLING
* 2 cups (455 g)heavy cream
* 1/2 cup (100 g) sugar
* 1/2 oz. (15 g) freeze dried raspberries measured and then pulverized into a powder
1.) In a food processor or blender, pulse the freeze dried raspberries until they resemble a powder.
2.) Add the sugar and cream. Scrape down the sides and corners to gather all the fruit powder.
3.) Pulse the mixer for about 1 to 2 minutes or until the texture becomes thick like Greek yogurt. Keep chilled until ready to use.
FOR THE CHOCOLATE GANACHE
* 1 cup (175 g) dark or semi sweet chocolate chips
* 3/4 cup (173 g) heavy cream
1.) In a microwave safe bowl, heat the cream on medium-high heat for about 1 minute.
2.) Pour the cream over the chocolate chips and stir until the chocolate chips are melted and you’ve created and silky smooth texture. If the chips aren’t melting all the way, you can microwave the mixture in 20 second intervals, stirring each time, until you’ve reached the desired consistency.
FOR THE CHOCOLATE BUTTERCREAM
* 2 cups butter
* 1/2 cup heavy whipping cream
* 2lbs powder sugar
* 1/2 cup chocolate ganache
1.) using paddle attachment mix butter until fluffy AND lighter in color! It should be closer to a white than yellow color
2.) slowly add powder sugar, about 1 cup at a time.
3.) add whipping cream. I like to switch to a whisk attachment here. I personally like my buttercream really fluffy.
3.) add chocolate ganache, taste test if you like it more on the chocolate side add more ganache!
ASSEMBLY
Fill a pipping bag with a "1A" piping tip (Wilton sizing) and your raspberry truffle cream. Gently insert piping tip a
bout half way through your cupcake and start filling your cupcake until you can see it on the top.
FOR BUTTERCREAM
fill pipping bag with whatever piping tip you desire and your buttercream, decorate however you prefer
MOST IMPORTANT STEP!!!
IGNORE THE MESS YOU MADE AND ENJOY YOUR DELICIOUS CUPCAKE!!!
remember to share 😉