Chocolate Raspberry Ganache Cupcakes Recipes

CHOCOLATE-RASPBERRY GANACHE CUPCAKES

Steps:

• Heat oven to 350ºF.
• Prepare cake batter and bake as directed on package for 24 cupcakes, blending milk, dry pudding mix and dry gelatin mix into batter before spooning into paper-lined muffin cups. Cool cupcakes 10 min. Remove from pans to wire racks; cool completely.
• Meanwhile, microwave COOL WHIP and semi-sweet chocolate in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended.
• Dip tops of cupcakes, 1 at a time, in chocolate mixture. Garnish with remaining ingredients to resemble photo.

CHOCOLATE RASPBERRY FILLED CUPCAKES

Steps:

• Preheat oven to 350°F. Line a cupcake pan with 12 paper liners.
• Combine the flour, cocoa powder, baking powder, baking soda, and salt in a small bowl.
• Combine the sugar, vegetable oil, eggs, and vanilla in a second large bowl. Whisk well.
• Mix in half of the dry ingredients and half of the buttermilk.
• Repeat with the remaining dry ingredients and buttermilk until everything is incorporated and well blended.
• Fill each cupcake liner halfway with batter.
• Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
• Let cool before filling and frosting.
• Using a piping bag and filling tip, like the Ateco 230 Bismarck, pipe about a teaspoon or so of the raspberry jam into the center of each cupcake. Go slow as to not have it overflow.
• Heat the heavy whipping cream in a saucepan over medium heat until it begins to simmer.
• Pour the chocolate chips into a mixing bowl and pour the hot heavy whipping cream over them.
• Allow the mixture to sit for a minute or two, then stir until well blended and smooth.
• You can dip each cupcake into the warm ganache, or allow the ganache to cool and thicken, then pipe it onto each cupcake.

CHOCOLATE RASPBERRY GANACHE CAKE

Steps:

• Make génoise:.
• Preheat oven to 350°F.
• Butter an 9-inch round cake pan (about 2 inches deep) and line bottom with a round of parchment paper or foil.
• In a small bowl whisk together cocoa powder, flour, cornstarch, and baking soda.
• In a metal bowl whisk together whole eggs, yolk, sugar, and salt until combined. Set mixture over a saucepan of simmering water and continue to whisk until lukewarm. Remove bowl from heat and with an electric mixer beat mixture at high speed until it has cooled and doubled in volume.
• Sift one third cocoa mixture over egg mixture and fold together. Sift and fold in remaining cocoa mixture, half at a time, in same manner. Pour batter into pan and smooth top. Bake génoise in middle of oven for 30 minutes, or until it is firm to the touch and pulls away slightly from side of pan. Invert génoise onto a rack and immediately invert onto another rack to cool right side up. Génoise may be wrapped in plastic wrap and chilled 1 week or frozen 1 month. Thaw génoise before assembling cake.
• Make ganache:.
• In a saucepan bring cream, butter, and corn syrup to a boil over moderate heat and remove pan from heat. Add chocolate, swirling pan to submerge chocolate in hot mixture, and let stand 3 minutes. Whisk ganache until smooth and transfer to a bowl. Chill ganache, covered, at least 2 hours and up to 3 days.
• Assemble cake:.
• Let ganache stand at room temperature until slightly softened and pliable but still cool. With a whisk or electric mixer beat ganache just until light and fluffy.
• Remove parchment paper from génoise and with a long serrated knife cut cake horizontally into 3 rounds.
• Invert top layer of génoise onto a springform pan base or a 9-inch cardboard round and brush with one third syrup. Spread layer with half of jam and spread one third ganache over jam. Top ganache with middle layer of génoise and repeat layering of, jam, and ganache. Top with third layer of génoise. Spread top and side of cake with remaining ganache. Chill cake until ganache is set, about 30 minutes. Cake may be assembled ahead, wrapped in plastic wrap, and chilled 5 days or frozen 1 month. Thaw cake before proceeding.
• Make glaze:.
• In a saucepan bring cream to a boil and remove pan from heat. Add chocolate, swirling pan to submerge chocolate in hot cream, and let stand 2 minutes. Whisk glaze until smooth and pour through a sieve set over a bowl. Cool glaze to room temperature.
• With cake on a rack set over a pan (to catch drips) pour glaze through sieve onto center of cake. Quickly spread glaze evenly over top and sides of cake with a long, narrow, metal spatula. Let cake stand until glaze is set, about 5 minutes.
• Garnish cake with raspberries and keep at cool room temperature until ready to serve.

CHOCOLATE-RASPBERRY GANACHE FROSTING

Steps:

• In a small, heavy saucepan over medium heat, bring the heavy cream to a simmer; remove pan from heat.
• Add the chocolate chips, preserves, and butter, shaking the pan to immerse the chocolate and as much of the preserves and butter as possible.
• Let stand for 1 1/2 minutes, or until the chocolate has melted.
• Beat the mixture with a wire whisk until smooth.
• Cool until thick enough to use as a glaze; or, cool completely and whip to desired spreading consistency using an electric mixer on medium speed.
• *Trywith milk chocolate or white chocolate chips.
• *.