Raspberry Cupcakes with Whipped Ganache
These moist, yummy raspberry cupcakes combine a raspberry cake with a raspberry cream filling, a whipped chocolate ganache swirl, a piped chocolate decoration and a single raspberry on top. Don't let these little guys fool you - they are packed with intense flavor. It seems raspberry and chocolate were somehow made in heaven to go perfectly together. See if you can get yourself to stop eating the filling and ganache on a spoon while you are putting these together!
While there are several different components to put this raspberry cupcake together, the good news is the cupcake itself is easy because it's made from doctored cake mix. The precise recipe will vary based on the type of cake mix you use. What I did was place my raspberry puree' in the liquid measuring cup first and then fill the measuring cup up to the level of water called for in the recipe. Keep in mind that when you strain the seeds out of your puree', you might not end up with 1/2 cup of puree' as I did.
You will need to prepare the following recipes on this website:
1. Make this raspberry cupcakes recipe, a doctored cake mix that comes out really moist, raspberry cream filling and chocolate ganache.
2. Once the cupcakes are cool, use a teaspoon to remove cake from the center of each cupcake to make room for the raspberry filling.
3. Fill a pastry bag with the filling.
4. Pipe the raspberry filling into the hole you've created in the center of the cupcakes. Refrigerate until ready to pipe the ganache on top.
1. Melt 8 oz. semi-sweet chocolate in the microwave for 30 seconds. Stir and microwave another 10 seconds. Repeat process, stirring in between microwaving until chocolate is completely melted.
2. Make a parchment piping bag or use a plastic sandwich bag with a small hole cut off the end. Fill the bag with the chocolate and pipe the designs on to a plastic wrap covered pan. These designs are made by creating 5 loops, going up and down. Then the horizontal lines are just a swipe back and forth 3 times, moving from the wider part of the design to the narrow part of the design.
3. Place the decorations into the freezer for 5 minutes to harden.
4. Remove the decorations by carefully peeling the plastic wrap back from them. Don't handle them for too long because the heat from your fingers will melt them.
I would have preferred to use fresh raspberries, but none were available at the time I made these, so 24 frozen raspberries were set aside to be used on top of the cupcakes from this bag of frozen raspberries. If raspberries are in season where you live, fresh ones make a much nicer presentation on top of the raspberry cupcakes.
1. Scoop the chilled ganache into your mixer bowl and beat it until light and airy.
|2. Fill a piping bag fitted with a star tip 1M. (This tip will not fit in a coupler. You will have to put it straight into the piping bag). Pipe a swirl of chocolate ganache on top of each cupcake.||
|3. Place 1 chocolate decoration and 1 whole raspberry on top of each cupcake. If you chill the cupcakes first, the ganache will be too firm to poke the chocolate decoration into the ganache, causing it to break.|
I hope you enjoy these easy raspberry cupcakes.
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