Category Archives: cupcakes

Chocolate Cupcakes with Raspberry Filling and Chocolate Ganache

Chocolate Cupcakes with Raspberry Filling and Chocolate Ganache

So for the shop this week, I more of a variety of cupcakes than I ever have before.  I thought I had so many tricks up my sleeve, but I totally exhausted my repertoire after about four days.  Not that I can’t have duplicates, but I’m really challenging myself to see how many different varieties I can come up with.

So this recipe is actually one that I made once before with OK results.  I decided to tackle it again, and see if I could get it right this time.  So if you want to make these Chocolate Cupcakes with Raspberry Filling and Chocolate Ganache, you’re gonna need:

1/4 cups all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup almond milk
1 teaspoon apple cider vinegar
1/3 cup canola oil
3/4 cup white sugar
1 1/2 teaspoons vanilla extract

So you want to:
1. Preheat the oven to 350ºF. Line your muffin tin with silver foil liners.
2. In a large bowl, combine the flour, baking powder, baking soda, and salt.  Sift in the cocoa.  Seriously, you guys, sift it.  I wouldn’t say that if it wasn’t important.  Now whisk this mixture together for about thirty seconds, to make sure it’s evenly mixed.
3. Pour the almond milk into a glass measuring cup and add the vinegar to it. Let this mixture sit a few minutes, until the almond milk looks slightly curdled.
4. In a medium mixing bowl, whisk together the oil and sugar until very well combined. Add the extracts. Now beat in the curdled almond milk.
5. Slowly pour the wet mixture into the dry mixture and beat with a whisk until the batter looks very smooth. Don’t worry about over-mixing; it’s better to beat it until there are no lumps left.
6. Fill your baking cups two-thirds of the way full with batter (usually about a scant quarter cup of batter per cupcake).
7. Bake at 350ºF for twenty minutes or until a toothpick inserted into the biggest cupcake comes out mostly clean. A few moist crumbs on the toothpick are absolutely fine.

Chocolate Cupcakes with Raspberry Filling and Chocolate Ganache

OK, so the Raspberry Buttercream Recipe we used is based on one from Isa Chandra Moskowitz and Terry Hope Romero’s book, Vegan Cupcakes Take Over the World. Here goes:

1/4 cup nonhydrogenated shortening
1/4 cup margarine
2 cups confectioner’s sugar
1 tablespoon soy milk
3 tablespoons raspberry syrup, divided (the kind they use in coffee shops)
Drop of red food coloring (optional)

So now you:
1. Beat together the shortening and margarine with a stand mixer or hand mixer until it is all fluffy.
2. Sift in your confectioner’s sugar (and yes, you have to sift it. I know, it sucks, but you don’t want lumpy frosting, do you? No, you do not).
3. Beat the sugar and fats until, miraculously, the combine to form small, pebble-sized crumbs. This takes a few minutes — maybe five on the outside. Don’t be afraid to run your mixer that long, it loves it.
4. Once combined, drizzle in the soy milk, along with two tablespoons of syrup and, and beat for several minutes. If, in about three minutes, your frosting looks really stiff, add the third tablespoon of syrup. Beat for another minute or two, until it’s all nice and fluffy.
5. Taste your frosting. It should be smooth and creamy, with a fairly strong raspberry flavor. If it is not like that, add more raspberry syrup, about half a teaspoon at a time until it is awesome.  Now add a tiny, tiny bit of food coloring, if you want.  Totally up to you.

Chocolate Cupcakes with Raspberry Filling and Chocolate Ganache

Then, with the handle of a wooden spoon, poke a hole into the top of each cooled cupcake.  Now you’re ready to fill them.  The easiest way to do this is with a piping bag fitted with a small round pastry tip.  Pipe frosting in until it is even with the top of your cake.  Smooth the top, if necessary, with a spatula.

Chocolate Cupcakes with Raspberry Filling and Chocolate Ganache

So let’s make our Chocolate Ganache!  You need:

8 ounces of semi-sweet chocolate chips
2 tablespoons nonhydrogenated shortening

So you’re going to:
1.  In a medium-sized saucepan, bring about a cup of water to a simmer.
2.  Place a heat-proof bowl on top of the saucepan, making sure it doesn’t touch the water.
3.  Add the chocolate and shortening to the bowl, and stir occasionally until it’s totally melted.
4.  Dip your cupcakes one at a time in the melted chocolate mixture, shaking off the excess.
5.  Place your dipped cupcakes in the freezer until the chocolate is set.
6.  Repeat this process, dipping each cupcake a second time.
7.  If desired, melt white chocolate chips using the same technique as above.  Add the melted white chocolate to a piping bag, and drizzle over the tops of all the cupcakes.  Place the cupcakes back in the freezer until the chocolate is totally set.

Chocolate Cupcakes with Raspberry Filling and Chocolate Ganache

These are super-delicious, and the people who bought them were really pleased.  I have also learned that the frosting recipes that I usually make are pretty heat-sensitive.  So, while I was perfecting a frosting recipe that could sit in a lighted display case all day without melting, these were a life-saver.  Because the melty frosting is inside the cake, and the ganache on top stays really firm, these are a great cupcake to bring to, say, a picnic where they will be in the heat all day.

Chocolate Cupcakes with Raspberry Filling and Chocolate Ganache

So go make these and be happy!

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Chocolate Cupcakes with Strawberry Buttercream

Strawberry Cupcakes

So last week was Jason’s sister Janell’s birthday.  And what she wanted from us was cupcakes.  Specifically, she wanted chocolate and strawberry cupcakes.  No problem, right?  So I was like, hey, why don’t we make chocolate cupcakes and fill them with a fresh strawberry mousse (from scratch, with no recipe)?  What could possibly go wrong, right?

Ha ha ha.

So after several very unsuccessful attempts at making mousse, we gave up.  We decided, instead to give them a strawberry jam filling, and top them with strawberry buttercream.  And after all my failed attempts at mousse, we had run out of fresh strawberries.  So we used straight up artificial flavoring in the icing.  I know we try to be all natural whenever we can, but this frosting was good!

Strawberry Cupcakes

Oh, and a few weeks ago, when our friend Flapjack was in town, he brought us cupcakes with strawberry jam baked into the middle of them.  It turns out that, if you put a teaspoon or so of jam on the top of your cupcakes before you bake them, it will magically end up in the middle of the cupcakes when they are done.  So we tried that with these cupcakes, and it worked like a charm.

Strawberry Cupcakes

I’m happy to report that Janell loved them, and she had a great birthday!  I would be happy to post the recipe for these if you guys are interested, so let me know!

Strawberry CupcakesLove,

Ian

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Cupcake Party Menu

Mojito Cupcakes

So as you may know, we are having a Champagne and Cupcakes Party this weekend, and we are super-excited about it!  Our friend Flapjack is coming to visit, and we wanted to have people over while he was here.  And since he is a vegan and loves cupcakes and champagne, we thought this would be the perfect theme for him.

So we have finalized the menu, and it looks like this:

1.  Mojito-themed Cupcakes with a Spiced Rum Cake, Fresh Mint and Lime Zest Buttercream, and Fresh Lime Slices.

2.  A Gluten-Free Version of Mickey’s Meyer Lemon Cupcakes with Vanilla Buttercream, Strawberry Filling, and Fresh Thyme.

3.  Dark Chocolate Cupcakes with Fudgy Peanut Butter Frosting, Roasted Peanuts, and Sea Salt.

4.  Some sort of Moonshine Cupcake, probably with Raspberry Mousse Filling, but that’s as far as that one’s gotten.

So that’s it.  I’m not sure if anyone else is bringing cupcakes, but hopefully we’ll have enough even if no one else brings any.  Oh, and I made a trial batch of the Mojito ones this morning.  Here’s a picture of what I came up with:

Mojito Cupcakes

And don’t worry, we’ll be posting lots of pictures of the party (as if there was any doubt about that!), but they might not be up until Monday.  So stay tuned to see what we came up with.  Or even better, why don’t you just come to our party?  We’d love to see you there!

Love,

Ian

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The Winner!

Contest Collage

Well, I’ve had my coffee, tallied and re-tallied the scores, and I am happy to announce that the winner of the Violet Candy Contest, with 102 votes, is Michael with his Lavender Cupcakes with Lemon Buttercream and Violet and Lavender Sprinkles!  Congratulations, Michael!

Lavender Cupcakes with Lemon Buttercream and Lavender and Violet Sprinkles

Lavender Cupcakes with Lemon Buttercream and Lavender and Violet Sprinkles

And coming in a very close second, with 91 total votes, is Mickey and her Meyer Lemon Cupcake with Vanilla Bean Buttercream, Strawberry Filling, and Fresh Thyme.

Meyer Lemon Cupcake with Vanilla Bean Buttercream, Strawberry Filling, and Fresh Thyme

Meyer Lemon Cupcake with Vanilla Bean Buttercream, Strawberry Filling, and Fresh Thyme

And Gertie’s Rosewater Red Velvet Cupcakes with Orange-Vermouth Icing, Edible Glitter and King Cake Babies was really great, too.  Really.  Thank you Gertie for spicing up the contest with a lot of color and imagination!

Rosewater Red Velvet Cupcakes with Orange-Vermouth Icing, Edible Glitter, and King Cake Babies

Rosewater Red Velvet Cupcakes with Orange-Vermouth Icing, Edible Glitter, and King Cake Babies

Congratulations to all of our finalists for doing an awesome job!  When you can, please email us your addresses, so we can get your prizes in the mail.

And thanks to everyone who voted, you made this a really fun contest for everyone involved!

Looking forward to our next contest,

Ian

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