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Winner: Double Chocolate Summer Berry Cupcakes

April 23, 2013
  • The winning recipe, Double Chocolate Summer Berry Cupcakes, by Danielle Hill of Clear Spring.
Joe Crocetta /

Double Chocolate Summer Berry Cupcakes

3 ounces semi sweet chocolate chips

1 1/2 cups hot brewed Starbucks vanilla coffee

3 cups sugar

2 1/2 cups all purpose flour

1 1/2 cups unsweetened cocoa powder

2 teaspoons baking soda

3/4 teaspoons baking powder

1 1/4 teaspoons salt

3 large eggs

3/4 cup vegetable oil

1 1/2 cups buttermilk

3/4 teaspoon vanilla extract



Preheat oven to 350 degrees.

Line cupcake pans with paper liners.

Place chocolate chips in medium bowl, add hot coffee and let stand 2 minutes, whisk until chocolate is melted and smooth.

In a large bowl combine sugar, flour, cocoa, baking soda, baking powder and salt. Set aside.

 In electric mixer bowl, beat eggs on medium-high speed until thickened and pale yellow. Slowly add oil, buttermilk, vanilla and melted chocolate to eggs, mixing until blended.

Add dry ingredients and beat on medium-low speed until incorporated.

Fill each cupcake liner 3/4 of way full with batter.

Bake 18 to 20 minutes or until toothpick comes out clean.

 Allow to cool in pan 5 to 10 minutes, then transfer to wire rack.

To assemble cupcakes, use a cupcake corer to remove center of cupcake from top. Spoon a few teaspoons of berry filling into each cupcake. Spread ganache over tops of cupcakes. Garnish with fresh berries if desired. Allow to set completely before serving.

Makes 24 to 28 cupcakes.



Cupcake filling



6 ounces frozen raspberries, thawed

6 ounces frozen blackberries, thawed

1/4 cup sugar

1 tablespoon cornstarch

1/4 teaspoon nutmeg

2 teaspoons vanilla

2 tablespoons lemon juice



Puree raspberries and blackberries in a blender of food processor. Strain the berries through a fine sieve into a saucepan to remove the seeds. Whisk in sugar, cornstarch and nutmeg. Add vanilla and lemon juice and heat stirring frequently until boiling. Once thickened, remove from heat, chill.





Cupcake frosting


12 ounces semisweet chocolate chips

3/4 cup heavy cream

1 1/2 tablespoons corn syrup

1 1/2 tablespoons sugar

3 tablespoons unsalted butter, room temperature

dash nutmeg



To make ganache frosting, add chocolate chips to medium-heat proof bowl.

In saucepan combine cream, corn syrup and sugar. Heat until just boiling. Immediately pour mixture over chocolate and let stand a few minutes to melt.

 Whisk in small circular motions until mixture is smooth and blended, then whisk in butter, 1 tablespoon at a time and add dash of nutmeg until completely incorporated.

Let mixture stand at room temperature to thicken so it can be spread easily. After cupcakes have been filled, frost.

—  By Danielle Hill of Clear Spring; Recipe adapted from www.annies-eats.com

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