Chocolate Raspberry Truffle CupcakesPosted: July 14, 2011
In a little city called Ithaca in upstate New York, there is the most fantastic ice cream shop named “Purity.” Every time I go there, I am sure to get the ‘Chocolate Raspberry Truffle’ ice cream. It’s a creamy chocolate ice cream with a raspberry cream swirl and small dark chocolate truffles. It is phenomenal.
So naturally, when I came across a cupcake by the same name, I had to try it.
Now the recipe comes from Love & Olive Oil, but I’m not so much a fan of coconut milk as her dairy-free recipe uses, so I used the same base as mentioned in my post Cupcakes: Vanilla & Chocolate with Love & Olive Oil’s ganache frosting. There is a change to the assembly for the cupcakes, so don’t just straight copy the chocolate cupcake recipe.
When filling the cupcake tin, only fill each pocket halfway. Then add 1 teaspoon of raspberry preserves. Cover this layer with remaining cupcake batter. This will make the raspberry flavor more prevalent throughout rather than if it was just on top.
Whipped Ganache Frosting and Assembly (From Love & Olive Oil)
8 ounces good semisweet or dark chocolate (I used Ghiradelli semisweet chips)
1 cup heavy cream/soy creamer
1/2 teaspoon vanilla
For whipped ganache, finely chop chocolate and place in a heat proof bowl of a stand mixer. Bring heavy cream to a simmer. Slowly pour hot cream over chopped chocolate, and allow to sit for 1 minute. Stir until chocolate is smooth and creamy. Add vanilla, and allow ganache to cool to room temperature. If it’s hot out, you may need to chill it for a couple minutes, but DON’T forget about it! You want the ganache to be the consistency of room temperature peanut butter. Any thicker and you won’t be able to whip it. With stand mixer (or handheld electric mixer), whisk on high for 2 to 3 minutes until lighter brown. It should be the consistency of buttercream. If it’s too thick, add more cream 1 tablespoon at a time and whip until it is the proper consistency.
To assemble, spread a thin layer of raspberry preserves on the cupcakes, and spread or pipe on ganache. Enjoy with a BIG glass of water or milk, you’ll need it!