February 10, 2012

Chocolate and Raspberry Cupcakes

Sending birthday wishes to my dear friend Anne Marie today.  If only I could send these to you overseas!


Chocolate Cupcakes (adapted from Cook's Illustrated)

6 ounces bittersweet chocolate chips
2/3 cup (2 ounce) Dutch-processed cocoa
1 1/2 cups hot coffee
1 1/2 cups (8 1/4 ounces) bread flour
1 1/2 cups (10 1/2 ounces) granulated sugar
1 teaspoon table salt
1 teaspoon baking soda
1/2 cup vegetable oil
4 large eggs
4 teaspoons white vinegar
2 teaspoon vanilla extract

Adjust oven rack to middle position and heat oven to 350 degrees. Line two standard-size muffin pan (cups have ½-cup capacity) with baking-cup liners. Place chocolate and cocoa in medium bowl. Pour hot coffee over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes. 

Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour , sugar, salt and baking soda and whisk until smooth.

Divide batter evenly among muffin pan cups.  Bake until cupcakes are set and just firm to touch, 17 to 19 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before frosting, about 1 hour.

Raspberry Swiss Meringue Buttercream

5 large egg whites
1 cup granulated sugar
1 tsp salt
1 tsp vanilla extract
1 lb unsalted butter cut in to pieces, at room temperature
1/2 cup raspberry jam

Place sugar, egg whites and salt in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.

Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.

Add the butter, one piece at a time, and beat until incorporated after each addition. Don't worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla extract, and beat just until combined.

Add the raspberry jam and beat until it's fully incorporated in to the buttercream.

1 comment:

  1. Maribeth2/10/2012

    I love your Blog!! I get so excited every time you post a new recipe :) Can't wait to try these!!! Thank you :)


Related Posts Plugin for WordPress, Blogger...