Chocolate Raspberry Curd Filled Cupcakes
These chocolate cupcakes are filled with homemade raspberry curd. The rich, decadent chocolate goes well with the sweetly-tart raspberry curd.
Ingredients
- 1/2 cup strong brewed coffee
- 1/2 cup heavy cream
- 2 Sticks unsalted butter
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 2 Cups all-purpose flour
- 2 Cups sugar
- 1 1/2 Teaspoons baking soda
- 3/4 teaspoons salt
- 2 Large eggs
- 2/3 cups sour cream
- Raspberry curd homemade or store bought (see recipe on blog)
Directions
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Step 1
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| Preheat the oven to 350°F. Line cupcake pans with paper cases. |
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Step 2
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| In a medium sauce pan, melt the butter over medium-low heat. Once melted, whisk in the cocoa powder until smooth. Add the heavy cream, brewed coffee and vanilla extract. Heat until just barely simmering. Remove from heat and allow to cool as you prep the other ingredients. |
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Step 3
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| In a large bowl, whisk together the flour, sugar, baking soda and salt. Set aside. |
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Step 4
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| In a medium bowl, whisk together the sour cream and eggs. |
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Step 5
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| Slowly pour the slightly cooled chocolate mixture into the sour cream and egg mixture; whisk until smooth. NOTE: Make sure to slowly add the chocolate mixture to the sour cream and egg mixture to prevent the eggs from cooking. Do not add it all at once. |
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Step 6
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| Make a well in the middle of the flour mixture. Add the chocolate mixture to the flour in three parts, whisking after each addition until just combined. Scrape the sides of the bowl to ensure everything is incorporated. Whisk batter until smooth, about 20 strokes. |
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Step 7
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| Fill the cupcake cases three-quarters full. Bake 17-19 minutes or until a toothpick comes out clean. Leave to cool for a few minutes before turning them out on to a wire rack. |
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Step 8
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| Core the center of each cupcake using a paring knife or an apple corer. Using a spoon, fill each cupcake with raspberry curd. |
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