Dark Chocolate Cupcakes Topped with Raspberry Buttercream

I made these more than a week ago, but I just came around to writing the post now. I made these for my best friend’s 16th birthday. She loves, loves, LOVES chocolate. I’m talking about dark chocolate. What she loves even more (I hope)- are the creations I make her every year for her birthday. Each year, I try to out do myself in what I bake for her because that is how much she means to me. Last year, I baked cookie dough chocolate cupcakes. They consisted of cookie dough icing, a cookie filling and a chocolate cupcake. Sticking with the chocolate cupcake theme this year, I thought I would use one of her favorite chocolate pairings– raspberries and dark chocolate. I was debating between creating a cake or cupcakes, but I decided to go with the cupcakes since I was bringing these to school. Thus, this idea was born…

Now these may look like ordinary cupcakes on the outside…. but they actually are pretty complex. And it was well worth the effort to see how many of my friends, especially her, enjoyed this sweet treat. But what was harder than even making the cupcakes or deciding what to bake her, was keeping it a secret from her. Although, thankfully, I think I thoroughly surprised her.

The cupcake starts off with a JoJo cookie bottom. A JoJo, for some that may not know, is the Trader Joe’s version of the beloved Oreo. The cookies I got were actually stuffed with chocolate not the original vanilla- I didn’t know this until I had opened the box! But they worked out just as well as I had hoped. The next component is the dark chocolate cake. Then, it was filled with chocolate ganache.  On top is a raspberry buttercream, decorated with some more ganache and a raspberry to make it look pretty.

These are perfect for any chocolate lover or for those that you want to surprise with something sweet 🙂 Also, they are a perfect color combination for Valentine’s Day!

Note: The icing is the texture that it is due to the fresh raspberry puree in the buttercream.

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Dark Chocolate Cupcakes Filled with Chocolate Ganache and Raspberry Buttercream

Yields 12-14 Cupcakes

Dark Chocolate Cupcakes

• 1/2 cup unsalted butter
• 2 ounces semi-sweet chocolate chips
• 1/2 cup unsweetened cocoa powder (not Dutch processed)
• 3/4 cup all-purpose flour*
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs, at room temperature*
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk*
• 12 Jo-Jo’s/Oreo’s

For the Raspberry Buttercream Frosting:

• 1/2 cup unsalted butter, at room temperature
• 1/2 cup heavy cream
• 2 cups powdered sugar
• 1 cup fresh raspberries
• 1/2 teaspoon pure vanilla extract
• Additional fresh raspberries, for garnish-if desired

Chocolate Ganache

• 8 ounces semi-sweet chocolate, coarsely chopped
• 1 cup heavy cream
• 1 tablespoon unsalted butter, at room temperature

1. Preheat the oven to 350 degrees. Line a cupcake pan with cupcake liners. Place a JoJo or Oreo on the bottom of each liner.
2. To make the cupcakes: Over the stove top, on medium heat, start browning the butter. Stir in the chocolate chips so they completely melt. Remove from heat. Combine the flour, baking soda, baking powder, and salt in a medium bowl. In the bowl of a stand mixer, mix together the eggs and the sugar. Add in the cooled chocolate mixture and vanilla. Add in half of the flour, and mix. Next add in half of the buttermilk. Keep alternating until everything is combined. Pour into prepared cupcake pans and bake for 18 minutes or until the toothpick comes out clean. Let cool.
3. While the cupcakes are baking, prepare the ganache and buttercream.
4. To make the buttercream: To make the raspberry puree, pulse the raspberries in a food processor or Vita-mix. In a small hole strainer, put the juice in a bowl, making sure to press down the seeds to get excess juice. In the bowl of a stand mixer, cream the butter until light and fluffy. Add in the puree juice and 1 cup of powdered sugar. Whip again for a few minutes until well combined.  Add in the vanilla and remaining sugar. Whip until the mixture is frosting like. Note: It may be a little more wet due to the puree. Put into piping bag and refrigerate until ready to use.
5. To make the ganache: Put the chocolate chips in a metal bowl. In another pot over medium heat, heat the cream and the butter. Pour the hot mixture over the chocolate and stir until all the chocolate is melted. Pour into mixture bag, and let sit until ready to use.
6. To assemble the cupcakes: After cooled, with an apple corer or small scoop, scoop out the middle of the cupcake and fill it with ganache. Place the excess cake back onto the cupcake, sealing the hole filled with ganache. Top with buttercream.

Cupcake Recipe adapted from Sally’s Baking Addiction

Buttercream Recipe adapted from Two Peas and Their Pod