Raspberry Chocolate Cupcakes Tart (Print Version)
Chocolate cupcakes with raspberry filling and rich buttercream, finished with ganache and fresh raspberries.
# Ingredients:
→ Raspberry Filling
01 -
104g sugar
02 -
2 tablespoons cornstarch
03 -
1 1/2 tablespoons water
04 -
563g raspberries
→ Chocolate Cupcakes
05 -
130g all-purpose flour
06 -
43g natural unsweetened cocoa powder
07 -
1 teaspoon baking soda
08 -
1/2 teaspoon salt
09 -
56g unsalted butter, melted
10 -
60ml vegetable oil
11 -
207g sugar
12 -
3/4 teaspoon vanilla extract
13 -
1 large egg
14 -
120ml milk
15 -
120ml hot water or hot coffee
→ Raspberry Buttercream
16 -
1 1/4 cups unsalted butter, room temperature
17 -
460g-575g powdered sugar
18 -
5-6 tablespoons raspberry filling
19 -
1/4 teaspoon vanilla extract
→ Toppings
20 -
Chocolate ganache, optional
21 -
Raspberries, optional
# Steps:
01 -
Combine the sugar, cornstarch, and water in a medium-sized saucepan over medium heat and stir to combine. Heat until sugar begins to melt. Add raspberries, stir, and cook until softened. Mash raspberries and cook until thickened, 5-7 minutes. Remove from heat and strain if desired. Refrigerate until cool.
02 -
Prepare a cupcake pan with liners. Preheat oven to 176°C. Combine flour, cocoa powder, baking soda, and salt in a bowl. In a larger bowl, mix melted butter, oil, sugar, and vanilla. Add egg, followed by milk, mixing until combined. Gradually add dry ingredients, then mix in hot water until combined. Divide batter evenly (50g per liner). Bake for 14-17 minutes or until a toothpick comes out clean.
03 -
Beat butter in a large mixer bowl until smooth. Add half the powdered sugar and beat until combined. Add 4 tablespoons raspberry filling and vanilla extract, mixing until smooth. Add remaining powdered sugar and mix. Adjust raspberry filling for desired consistency.
04 -
Remove centers from cooled cupcakes. Fill each with 1 tablespoon raspberry filling. Pipe buttercream on top using a pastry tip. Drizzle with chocolate ganache if desired and garnish with a raspberry.
# Notes and Tips:
01 -
Best served at room temperature as buttercream becomes firm when cold.