Monday, August 26, 2013

Raspberry Truffle Cupcakes

I have a confession.

I had never been to Sprinkles Cupcakes until a few weeks ago.

As a person with a blog called "Science and Cupcakes," I was ashamed. A long standing wrong has finally been righted.

After a lovely orchestra concert in Millennium Park one Friday night, a few friends and I headed over to Sprinkles' Chicago location at the request of my friend Elizabeth. It was after hours, but never fear!

Cupcake ATM to the rescue!

If you get a hankering for a cupcake after the Sprinkles storefront is closed, there's a cute little kiosk just outside the entrance where you can buy a cupcake from a refrigerated vending machine-type apparatus. It comes in its own adorable little box, and you get to watch it being plucked from the shelf when you buy it.

Andy got a raspberry cupcake with raspberry frosting, and I got the vanilla milk chocolate cupcake with chocolate cream cheese frosting and chocolate sprinkles. Oh my gosh. They were moist, rich, and delicious. Other favorites among our purchases included chocolate marshmallow and black & white.

After finishing our desserts, Andy commented that it would be awesome if the raspberry frosting was on a chocolate cupcake instead of just a regular raspberry cake.

Behold, inspiration!

After consulting The Google, I found this recipe for raspberry truffle cupcakes, which I modified slightly based on what I like/what I had around the kitchen. I used a different buttercream frosting and used Fage Total 0% Greek yogurt instead of sour cream. They were decadent and delicious, and I think I polished off most of them by myself. Who would want to share when they came out so well?

P.S. I am working on a tutorial on how to make filled cupcakes, so look for an instructional post coming soon!

Eat ALL of the chocolate.

Raspberry Truffle Cupcakes

Modified from Kitchen Simplicity
Makes ~18 cupcakes

Chocolate Cupcakes

1.5 cups all-purpose flour (I used white whole wheat)
1/2 cup white sugar
1/2 cup brown sugar, packed
3/4 teaspoon baking soda
1/4 teaspoon salt
2 oz. bittersweet or semisweet chocolate, finely chopped
2 tablespoons unsalted butter, softened
1/4 cup unsweetened cocoa powder
1/2 cup boiling water
1 teaspoon vanilla extract
1/2 cup nonfat Greek yogurt
1/2 cup low fat buttermilk
2 large eggs, lightly beaten

Preheat oven to 350 degrees.

In a medium bowl, sift flour, sugars, baking soda, and salt through a fine-mesh sieve. Set aside.

Place chopped chocolate, butter, and cocoa into a large bowl. Pour boiling water over ingredients, and without stirring, let sit for 2 minutes. After 2 minutes, stir until smooth. Whisk in vanilla, yogurt, buttermilk, and eggs until well combined. Add dry ingredients, whisking until smooth.

Spoon 1/4 cup batter into regular-sized muffin tins prepared with cupcake liners. Bake for 20 minutes or until toothpick inserted into the center comes out clean. Let cool 5 minutes before removing to cool on a wire rack. Cool cupcakes completely.

Raspberry Ganache

5 oz. semisweet or bittersweet chocolate, finely chopped
1/4 cup seedless raspberry preserves
1/3 cup heavy cream

While the cupcakes are baking, put the chocolate and preserves in a small bowl. In a small saucepan, bring cream to a gentle boil, and then pour over the chocolate and jam. Let stand 3 minutes. Stir until smooth (this might take a little extra effort to get rid of any chocolate chunks!). Allow to cool to room temperature before using. If making ahead, ganache can be stored, covered, in the fridge. If the ganache solidifies too much, it can be reheated in the microwave on medium power for 15 second segments, stirring after each interval.

Raspberry Buttercream Frosting

Recipe halved from The Baking Robot's raspberry buttercream

1/2 cup salted butter, softened
1/4 cup seedless raspberry preserves
2 cups powdered sugar

In a stand mixer with the whisk attachment, beat butter and preserves together until smooth and well-combined. Gradually add powdered sugar (about a 1/3 cup at a time), beating after each addition, until frosting has reached a spreadable consistency, scraping down the sides of the bowl as needed.


Once cupcakes have cooled completely, cut a small cone in the top of each cupcake. Keep scraps for another use (I made cake balls!) or discard. Fill cupcakes with chocolate ganache to the top cupcake surface, spreading to make even with the cake (see picture below).

Frost generously with raspberry buttercream, and garnish with a fresh raspberry if desired. Devour.

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