Name: Chocolate Raspberry Cupcakes
Prep time: 120 min
Yield: 12
Cuisine: Americana
Ingredients: 1/2 cups cocoa powder; 1 cup wheat flour; 1 teaspoon baking powder; 1/2 teaspoons salt; 1 1/2 sticks butter, (at room temperature); 3/4 cups sugar, refined; 3 eggs; 1 teaspoon vanilla essence; 1/2 sour cream; 100 grams semisweet chocolate, in pieces; 100 milliliters whipping cream; 3 tablespoons raspberry jelly; 250 grams semisweet chocolate, in pieces; 1/2 cups sour cream; 3 tablespoons raspberry jelly; 1/4 cups corn syrup; 1 teaspoon vanilla essence; 1/2 sticks butter, (at room temperature); 2 cups icing sugar; raspberries, for decoration

Preparation

Medium

For the chocolate cupcake. Preheat the oven to 160°C. Prepare the cupcake mold with colorful liners. Sift the cocoa, flour, baking powder, and salt. Set aside. Using a mixer with the paddle attachment, cream the butter with the sugar. Add the eggs, one at a time. Add the vanilla and sour cream. Incorporate the flour mixture until achieving a smooth and silky batter. With a spoon or a scoop, pour the mixture into the liners, filling only ¾ of the mold. Bake for 20 minutes or until cooked. Remove from the oven and let cool. For the chocolate raspberry ganache. In a small pot, place the heavy cream and heat until it starts to bubble. Remove from heat and add the semi-sweet chocolate. With a whisk, mix until unified. Once at room temperature, add the raspberry jelly and mix.