Day 68 of Operation Bake Her My Bestie!

Raspberry Devil's Food Cupcakes

Chocolate Cupcakes

- 3 cups (375g) all-purpose flour

- 1¼ cups (132g) Dutch cocoa powder

- 2¼ tsp baking powder

- 1½ tsp baking soda

- ¾ tsp salt

- 3 large eggs

- 1½ cups (360ml) heavy cream

- ¾ cup (180ml) canola oil

- 1 tbsp vanilla extract

- 2¾ cups (550g) granulated sugar

- 1¼ cups (300ml) boiling water

- 12.5 oz (350g) raspberry jam (optional)

Instructions

1. Preheat oven to 350°F (175°C). Line 24 muffin cups with liners.

2. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

3. In a large bowl, beat the eggs, heavy cream, oil, vanilla, and sugar until smooth. Gradually add the dry ingredients. Stir in the boiling water. Let batter rest for 15 minutes.

4. Fill the muffin cups ¾ full. Bake for 20 minutes or until a toothpick comes out clean. Cool completely. Core the center of each cupcake and fill with raspberry jam if desired.

Raspberry Fluff Buttercream

- 256g (1¼ cups) granulated sugar

- 120g (½ cup) glucose syrup or corn syrup

- 76g (⅓ cup) water

- 150g (about 5 large) egg whites

- 454g (2 cups) unsalted butter

- 2 cups (240g) powdered sugar

- ½ cup (120g) raspberry jam

- 3 tbsp freeze-dried raspberry powder

Instructions

1. Boil sugar, glucose syrup, and water until it reaches 117°C (242°F).

2. In a clean bowl, whip egg whites until foamy, then add 30g sugar. Whip to stiff peaks.

3. Slowly pour hot syrup into the egg whites, whipping on high speed until cool and fluffy.

4. Add freeze-dried raspberry powder, vanilla, butter, and raspberry jam. Pipe onto cooled cupcakes and freeze for 30 minutes.

Raspberry Chocolate Cover

- 400g (14 oz) raspberry chocolate (Valrhona Raspberry Feves)

- 60g (¼ cup) flavorless oil

Melt the chocolate and mix in the oil. Dip the frozen cupcakes into the chocolate, allowing it to set.

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2024/10/12 Edited to

Raspberry Devil's Food Cupcakes are a delightful treat that combines rich chocolate flavors with a burst of raspberry sweetness. Perfect for any occasion, these cupcakes feature a moist, chocolatey base paired with a fluffy raspberry buttercream frosting. The use of Dutch cocoa ensures a deep, rich flavor, while the addition of raspberry jam adds a tangy twist that perfectly complements the sweetness of the cupcakes. To make these cupcakes truly stand out, consider using high-quality ingredients, such as fresh raspberries and premium chocolate. For an extra layer of texture and flavor, you can sprinkle freeze-dried raspberry pieces on top of the buttercream before serving. This not only enhances the visual appeal but also boosts the raspberry flavor profile. For decoration, a simple drizzle of melted chocolate or a dusting of powdered sugar can elevate your presentation. These cupcakes are not only delicious but also visually stunning, making them a perfect choice for gatherings, birthdays, or holidays. If you want to experiment, try making different variations like adding chocolate chips or even a hint of orange zest for a citrusy note. The versatility of this recipe allows for endless creativity in the kitchen. Baking these Raspberry Devil's Food Cupcakes will surely delight family and friends, making your baking adventure memorable!