Clarion County Recipe of the Day: Chocolate Raspberry Cupcakes
These decadent cupcakes go well with a glass of Pinot Noir!
Chocolate Raspberry Cupcakes
1 cup baking cocoa
2 cups boiling water
1 cup butter, softened
2-1/2 cups sugar
4 large eggs
2 tablespoons cold strong brewed coffee
2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup seedless raspberry jam
1 – 13.66 oz. can coconut milk
1 – 12 oz. package dark chocolate chips
1/2 cup butter, cubed
1/3 cup confectioners’ sugar
2 tablespoons coffee liqueur
Toasted unsweetened coconut flakes
~In a small bowl, combine cocoa and water; set aside to cool.
~In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in coffee and vanilla. Combine the flour, baking soda, baking powder, and salt; add to creamed mixture alternately with cocoa mixture, beating well after each addition.
~Fill paper-lined muffin cups two-thirds full. Drop jam by teaspoonfuls into center of each cupcake. Bake at 350° for 18 to 23 minutes (or until a toothpick inserted in the cake portion comes out clean). Cool for 10 minutes before removing from pans to wire racks to cool completely. Spread 1/2 teaspoon jam over each cupcake.
~For frosting, spoon one cup cream from the top of coconut milk and place in a small saucepan. Bring just to a boil; remove from the heat. Add chocolate chips; whisk until smooth. Stir in the butter, confectioners’ sugar and coffee liqueur. Refrigerate for 1-1/2 hours or until chilled.
~In a small bowl, beat chocolate mixture until soft peaks form, about 15 seconds. Frost cupcakes. Garnish with coconut.
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