- 4 oz. chips (1/2 C.) bittersweet chocolate
- 1/3 C. cocoa powder
- 1 C. hot coffee
- 1/2 C. all-purpose flour
- 1/2 C. granulated sugar
- 1/2 tsp. Clabber Girl Baking Soda
- 1/2 C. (room temperature) sour cream
- 1/2 C. light brown sugar
- 2 lg. eggs
- 2 tsp. white vinegar
- 1/4 C. vegetable oil
Raspberry Buttercream Frosting:
- 1 C. unsalted butter
- 1/2 pt. raspberries
- 16 oz. powdered sugar
- 1/2-1 tsp. lemon extract
- 1/2 C. heavy cream
- 4 oz. semi sweet chocolate chips
- 2 Tbsp. unsalted butter, softened and cut into bits
Preheat oven to 350° F. Line a jumbo 6-cup muffin pan with paper baking cups (or a standard 12-cup muffin pan).
In a medium heatproof bowl, add the chocolate and cocoa powder. Pour the hot coffee over mixture and whisk mixture gently until smooth then set aside to cool. Let stand for 5 minutes.
In a small bowl, whisk together the flour, sugar, salt and baking soda and set aside.
Whisk sour cream, oil, eggs, vinegar and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth.
Divide the batter evenly among the prepared muffins pans. Bake until a toothpick inserted in the center comes out clean, about 20-25 minutes for the jumbo muffins or 14-18 minutes for regular size muffins. Let cool slightly and then remove from pans and let cool completely.
Raspberry buttercream frosting:
Beat the butter until creamy and lightened in color. Add 1 cup of powdered sugar and beat to combine, continue adding the powdered sugar 1-2 cups at a time until the mixture is light and fluffy, and add in extract and mix to combine.
Add in your raspberries and mix until raspberries have broken down and are fully incorporated into the mixture.
If the mixture is too stiff mix in 2-3 tablespoons of milk to reach desired consistency.
Add heavy cream to a small saucepan and bring to a boil stirring frequently. Put chocolate chips in a medium bowl and pour heavy cream over chips. Gently stir chocolate and cream together with a whisk until all of the chips are melted. Add butter and stir until all ingredients are fully combined and ganache is smooth and glossy.
Use a spatula to transfer frosting into a piping bag or a plastic bag with the corner cut off. Pipe buttercream frosting onto completely cooled cupcakes. Drizzle with chocolate ganache.