Chocolate Raspberry Blackout Cupcakes with Ganache Frosting

Wicked, evil, fun is one way to describe these addictive treats.  The chocolate cake is made with Dutch cocoa powder and infused with raspberry preserves and white chocolate pieces.  The cake is moist, rich, chocolatey and tart.  The ganache frosting is topped with a spoon full of raspberry preserves, a fresh raspberry, and a chocolate ganache drizzle.  Perfect anytime of the day, and pairs quite well with coffee, white or red wine.

  For recipes, click on the tags to the right:

Little Cakes: Chocolate Raspberry Blackout Cake
Frostings: Chocolate Ganache Frosting
Toppings:  Chocolate Ganache (see Chocolate Ganache Frosting), Fresh Raspberries

Chocolate Ganache Frosting

Yield:  24 cupcakes
Prep Time:  10 minutes

INGREDIENTS:

3/4 cup whole milk, or soy creamer if vegan
6 tablespoons unsalted butter
10 oz semisweet chocolate pieces

5 cups powdered sugar
1 tablespoon vanilla extract

1.  In a medium saucepan over medium heat, bring the milk to a low boil.  Add the butter until melted, then remove from heat.

2.  Stir in the chocolate pieces until well combined and smooth.

3.  Allow ganache to cool for about an hour.

4.  In a large mixing bowl, on medium speed, add 1/2 of the ganache, vanilla extract, and gradually add the powdered sugar.  Add more or less powdered sugar if necessary to reach the desired frosting consistency.

5.  Drizzle the rest of the ganache over the frosted cupcakes.

Chocolate Raspberry Blackout Cake

Yield:  24 cupcakes
Prep Time:  15 minutes
Bake Time:  18 minutes

 INGREDIENTS:

1 1/2 cups flour
1/2 cup Dutch-processed cocoa powder
1 teaspoon baking soda
1 tablespoon baking powder

1 1/2 cups whole milk or plain soy milk if vegan
1/2 cup canola oil
10 oz jar of raspberry preserves (save 1/2 for later use)
2 teaspoons vanilla extract
1 1/4 cups sugar
1 cup white chocolate pieces

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  In a medium bowl, whisk together the flour, cocoa powder, baking soda and baking powder.

3.  In a large bowl, combine the milk, oil, 1/2 of the preserves, vanilla, and sugar.  Stir together until well blended.  Gradually add the dry ingredients until everything is well combined.  Fold in the white chocolate pieces.

4.  Divide the batter evenly among the cupcake tins, and bake for 18 minutes, or until a toothpick inserted into the center comes out clean.  Allow the cupcakes to cool on a rack.

Ecuadorian Hot Chocolate Cake

Yield:  24 cupcakes
Prep Time:  15 minutes
Bake Time:  30 minutes

 INGREDIENTS:

1  (8 oz) package of cream cheese softened
1 egg
1/3 cup sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup Ecuadorian 70% cocoa pieces

1 1/2 cups flour
1 cup sugar
1/4 cup special dark cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil or olive oil blend
1 tablespoon cider vinegar
1 teaspoon vanilla extract
Dark cocoa cane sugar

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  In a medium bowl, beat together the cream cheese, egg, sugar, cinnamon, and salt until light and fluffy.  Stir in the cocoa pieces, and then set aside.

3.  In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt.  Add the water, oil, vinegar and vanilla.  Stir together until well blended.

4.  Fill cupcake tins 1/3 full with the cake batter, and then top off with a spoon full of the cream cheese mixture.  Sprinkle some dark cocoa cane sugar on top of each cupcake.  Bake in a preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean.

5.  Allow the cupcakes to cool completely before frosting.

Chocolate Buttercream Frosting

Yield:  24 cupcakes
Prep Time:  10 minutes

INGREDIENTS:

2 cups unsalted butter, at room temperature
6 tablespoons cocoa powder
5 cups powdered sugar
2 teaspoons vanilla extract

1.  Beat the butter on med-high speed until light and fluffy.  About 2 - 3 minutes.

2.  On medium speed, slowly add in the cocoa powder, powdered sugar, and vanilla.  Add more or less powdered sugar if necessary to reach the desired frosting consistency.

Vanilla Buttercream Frosting

Yield:  24 cupcakes
Prep Time:  10 minutes

INGREDIENTS:

2 cups unsalted butter, at room temperature
5 cups powdered sugar
2 teaspoons vanilla extract

1.  Beat the butter on med-high speed until light and fluffy.  About 2 - 3 minutes.

2.  On medium speed, slowly add in the powdered sugar and vanilla.  Add more or less powdered sugar if necessary to reach the desired frosting consistency.