DARK CHOCOLATE RASBERRY CURD FILLED CUPCAKES #DESSERT #RASBERRY
The extreme dull chocolate matched with the tart raspberry curd in addition to the sweet vanilla buttercream is a mix dissimilar to anything I've at any point had previously. You're going to simply tumble to bits when you attempt this.I truly trust you make the most of my Dark Chocolate Raspberry Curd Filled Cupcakes as much as I do! In the event that you have a hankering for chocolate or for raspberry filled cupcakes, this is your fix…
Ingredients:
Dark Chocolate Cupcakes:
- 1/2 cup strong brewed coffee
- 1/2 cup heavy cream
- 1 cup unsalted butter
- 1/2 cup of the darkest cocoa powder you can find
- 1 tsp vanilla extract
- 2 cups all-purpose flour (no need to use cake flour!)
- 2 cups of sugar
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 2 eggs
- 2/3 cup sour cream
- Dark chocolate, cut into chunks (to top each cupcake when finished!)
Vanilla Buttercream:
- 1 cup unsalted butter, room temperature
- 4 Tbsp cream cheese, room temperature
- 2 lbs powdered sugar, sifted
- 1/4-1/2 cup heavy cream infused/steeped with vanilla beans
- 1 Tbsp vanilla extract
- 1/8 tsp salt
Instructions:
- Dark Chocolate Cupcakes
- Preheat oven to 350 F degrees. Line cupcake pans with liners.
- In a medium saucepan, melt the butter over medium-low heat. Whisk in the cocoa powder until smooth.
- Add the heavy cream, brewed coffee, and vanilla extract. Heat until just barely simmering. Remove from heat and allow to cool as you prep the other ingredients.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
- In another medium bowl, whisk together the sour cream and eggs.
- Slowly pour the slightly cooled chocolate mixture into the egg/sour cream mixture and whisk until smooth. (NOTE: DO THIS SLOWLY! You don’t want to cook the eggs, so start pouring a very small amount of the warm chocolate mixture into the egg mixture…DO NOT DUMP IT IN ALL AT ONCE.)
- Make a well in the middle of the flour mixture. In three parts, add the chocolate mixture to the flour. Whisk until just combined and smooth after each addition. Scrape the sides of the bowl to ensure everything is incorporated. Finally, whisk batter about 20 strokes.
- Fill cupcake liners 3/4 full with batter. Bake 17-19 minutes or until a toothpick comes out clean.
- Cool in pans for 5 minutes before removing to a wire rack to cool completely.
Vanilla Buttercream:
- Cream together the butter and cream cheese.
- While that is creaming, steep your heavy cream with 1 vanilla bean. (To steep: Split the vanilla bean and scrape the seeds and add to the cream. Whisk.)
- Bring the bean/cream to a simmer, remove from heat and cool slightly. Remove the pod.
- Add the sugar, one cup at a time, to the butter/cream cheese. Mix on high until smooth.
- Add the vanilla extract and beat until incorporated.
- Add 1/4-1/2 cup vanilla cream until you get the consistency you desire. Beat on high for 3-4 minutes until light and fluffy.
- Mix in the pinch of salt.
Assembly:
- Core the center of each cupcake using an apple corer.
- Spoon in raspberry curd into each opening.
- Pipe frosting using a Wilton 1M tip onto each cupcake. (Use red food coloring gel in a piping bag to achieve a swirl effect, if you want!)
- Top each cupcake with a chunk of dark chocolate.
For more detail :http://bit.ly/2yg7rKR
