My Birthday (and MotherDear's Birthday) is this month and I want cupcakes! Lots of cupcakes. Any and all kinds of cupcakes! Chocolate, Lemon, Vanilla, Cherry, Orange, Red Velvet, Pineapple Applesauce... frosting, nekkid, sprinkles, glazes, fondant, toys, signs, wiggle worms... whatever you like! Embellish it.
Don't embellish it. Whatever floats your boat! Just bake me a cupcake and put it up on your blog for me to see. Or on Facebook. Or both. Let me revel in the cupcake-y love goodness all month, free of all fat and calorie guilt and without me gaining a single ounce. Shower me with cupcake love! Don't forget to post the recipe, too! Even if it's a cake mix. Inquiring minds want to know. :)
I didn't bake any cupcakes because I'm on the bay cruise right now, but I didn't want Barb and MotherDear's Birthday to go by without cupcakes. Love you Barb.
Oh My Ganache!
Makes 12 Cupcakes
8 tablespoons unsalted butter , cut into 4 pieces
2 ounces bittersweet chocolate , chopped
1/2 cup Dutch-processed cocoa (1 1/2 ounces)
3/4 cup unbleached all-purpose flour (3 3/4 ounces)
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 large eggs
3/4 teaspoon instant espresso powder
3/4 cup sugar (5 1/4 ounces)
1 teaspoon vanilla extract
1/2 teaspoon table salt
1/2 cup sour cream (4 ounces)
1 10 oz. package frozen raspberries with sugar
3 Tablespoons sugar
1 1/2 Tablespoons cornstarch
1/2 teaspoon lemon juice
3/8 cup heavy cream
1 Tablespoon unsalted butter
4 ounces semi-sweet chocolate chips
1 1/2 teaspoon Chambord
4 ounces mascarpone cheese
3/8 cup confectioner’s sugar, sifted
1/2 cup whipped heavy cream
Directions: For cupcakes:
1. Adjust oven rack to lower-middle position; heat oven to 350 degrees. Line standard-sized muffin pan (cups have 1/2-cup capacity) with baking-cup liners.
2. Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch.
3. Whisk flour, baking soda, and baking powder in small bowl to combine.
4. Whisk eggs in second medium bowl to combine; add espresso powder, sugar, vanilla, and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogenous and thick. DO NOT overbeat the batter.
5. Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out almost clean, 15 to 18 minutes.
6. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.
Thaw raspberries and drain. You should have almost 3/4 cup liquid/juice. Put liquid in a small saucepan and combine with sugar, cornstarch and lemon juice. Cook stirring constantly until mixture comes to a boil and is very thick. Let cool. Stir in raspberries without the extra juice that drains further (you want the filling to be thick). Fill cupcakes by removing a small piece in the middle of the cupcake, fill hole with about 1 – 1 1/2 teaspoons of filling. Trim the piece you have cut out and place back over the filling in the cupcake. You can also pipe filling into the cupcake, however, this is pretty thick, so it is more difficult.
Bring cream and butter just to a boil. Pour over chocolate chips. Let sit for 5 minutes. Whisk until glossy and smooth. Add Chambord. Let mixture sit 5 minutes to set before frosting cupcakes.
Beat together mascarpone cheese and sugar until smooth. Gently fold in whipped cream until combined. Place in a decorating bag and decorate tops of cupcakes as desired.