Friday, July 13, 2012
Milk Chocolate Raspberry Cupcakes
I'm pretty sure I could spend the rest of my life making cupcakes and I would be perfectly happy. Perhaps it's my love of miniature things, I don't know. But THESE cupcakes were an exciting discovery. I didn't know exactly what I was making until they were done and sitting in my fridge. What started in my head as a two-layer chocolate cake turned into uber-moist cupcakes that taste exactly like chocolate covered raspberries... but cake. I guess I'm at my best when I have no clue what I'm doing.
I made a full batch for a very special occasion - my friend Garam's birthday! A group of us devoured them pretty fast and when I told an acquaintance that I have a food blog, he asked me where he could order these cupcakes. New business plan? I think so. Don't worry friends, you'll still get free food... for now. ;)
Milk Chocolate Raspberry Cupcakes (adapted from Hershey's)
Makes: 24 cupcakes Prep: 35 minutes Total: 2 hours
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla
1 cup boiling water
2 cups fresh raspberries
3/4 cup water
1 cup sugar
1 tsp vanilla
2 cups powdered sugar
1 cup butter, room temperature
6 oz milk chocolate
1/3 cup raspberry juice (from filling)
Combine sugar, flour, cocoa, baking powder, baking soda and salt in a large mixing bowl. Whisk in eggs, then add milk, oil and vanilla and mix well. Add 1 cup boiling water (batter will be very thin) and pour into cupcake tins. Bake for 25-30 minutes or until an inserted toothpick comes out dry.
In a small pan, heat water, sugar and fresh raspberries on medium-high heat, stirring occasionally until most of the water is cooked down. Pour out 1/3 cup of liquid from boiled raspberries and reserve for frosting. When raspberry filling is relatively thick, remove from heat and refrigerate for 1 hour.
To make the frosting, combine powdered sugar and butter in a large bowl and beat until fully incorporated. Microwave milk chocolate and stir until fully melted, then add butter and sugar with raspberry juice.
When cupcakes are cool, scoop out a spoonful from the center of each and pour in raspberry filling. (You may top with the scooped-out cake if desired.) Pipe on frosting and top with raspberries to serve.