DARK CHOCOLATE RASPBERRY CURD FILLED CUPCAKES

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Here’s a decadent recipe for Dark Chocolate Cupcakes with Raspberry Curd Filling, combining the rich flavor of dark chocolate with a sweet-tart raspberry curd surprise inside.

Ingredients

For the Dark Chocolate Cupcakes:

  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder (preferably Dutch-processed)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ cup sour cream
  • ½ cup hot water or coffee (enhances the chocolate flavor)

For the Raspberry Curd:

  • 1 ½ cups fresh or frozen raspberries
  • ½ cup granulated sugar
  • 2 tbsp lemon juice
  • 3 large egg yolks
  • 4 tbsp unsalted butter, cubed

For the Dark Chocolate Ganache Frosting:

  • 8 oz dark chocolate (60-70% cacao), chopped
  • ½ cup heavy cream
  • 2 tbsp unsalted butter, softened

Instructions

For the Raspberry Curd:

  1. Cook Raspberries: In a medium saucepan, combine raspberries and lemon juice, and cook over medium heat until the berries break down (about 5 minutes). Strain through a fine mesh sieve to remove seeds.
  2. Make the Curd: Return the strained raspberry puree to the saucepan and stir in the sugar and egg yolks. Cook over low heat, stirring constantly, until the mixture thickens (about 10 minutes).
  3. Add Butter: Remove from heat and stir in butter cubes until smooth. Pour the curd into a bowl and cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming. Chill in the refrigerator while preparing the cupcakes.

For the Dark Chocolate Cupcakes:

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  3. Cream Butter and Sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
  4. Add Sour Cream: Stir in the sour cream until smooth.
  5. Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with hot water or coffee. Mix until just combined.
  6. Bake: Divide the batter evenly into the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool the cupcakes completely.

For the Dark Chocolate Ganache Frosting:

  1. Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
  2. Add Chocolate: Pour the hot cream over the chopped dark chocolate in a bowl. Let it sit for a minute, then stir until smooth. Add softened butter and stir until incorporated.
  3. Cool and Whip: Allow the ganache to cool until thickened to a spreadable consistency. You can speed this up by placing it in the fridge for 15-20 minutes. Once thickened, whip it until fluffy and glossy.

Assemble the Cupcakes:

  1. Core Cupcakes: Once the cupcakes are cooled, use a small knife or cupcake corer to remove the centers (about 1-inch deep) from each cupcake.
  2. Fill with Raspberry Curd: Spoon or pipe the chilled raspberry curd into the holes.
  3. Frost with Ganache: Pipe or spread the dark chocolate ganache frosting on top of each cupcake, covering the filled centers.

Optional Garnish:

  • Fresh raspberries
  • Shaved dark chocolate or cocoa nibs

Enjoy!

These Dark Chocolate Raspberry Curd Filled Cupcakes are the ultimate indulgence, with the rich dark chocolate perfectly complemented by the bright and tangy raspberry curd. Perfect for impressing guests or treating yourself!

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