Difficutly: very easy
Time: 5 Min
Portion: 1 serving
Ingredients:
INGREDIENTS
Makes about 15 cupcakes
For chocolate cupcakes
1/2 cup (1 stick) butter, room temp
1-1/4 cups sugar
2 large eggs, room temp
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup milk
1 teaspoons vanilla
For raspberry ganache
3/4 cup semi-sweet chocolate
3/4 cup bittersweet chocolate
1/3 cup heavy whipping cream
1/3 cup raspberry preserves
Directions:
To make cupcakes—
Preheat oven to 375F degrees.
Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until well combined.
Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine. Measure out the milk and vanilla and stir to combine.
Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
Scoop batter into cupcake liners 2/3s full. Turn oven down to 350 degrees and bake cupcakes for about 22-25 minutes or until a toothpick comes out clean.
To make ganache—
Place chocolate and raspberry preserves in bowl.
In saucepan bring whipping cream to boil over high heat. Pour hot whipping cream over chocolate and stir until chocolate melted. Spread ganache over cupcake.
Garnish with raspberry and powder sugar.