Ingredients Cupcakes 1 cup all purpose flour5 Tbs unsweetened cocoa powder1⁄2 tsp baking powder1⁄2 tsp baking soda1⁄4 tsp salt1 tsp espresso powder1⁄4 cup unsalted butter/room temp3⁄4 cup sugar1 egg, room temp1 egg yolk, room temp1 tsp vanilla1⁄2 cup whole milk, room temp1⁄4 cup sour cream, room tempFresh raspberry to top Directions Cupcakes 1. Preheat oven to 350 degrees. Line cupcake pan with 12 liners.2. Sift all dry ingredients but sugar, together.3. Add sugar and softened butter to blender, cream together. Add egg, extra yolk & mix on high speed 2 minutes until fluffy. Mix in milk & sour cream on low speed. Add dry ingredients, blend well.4. Fill cupcake liners 3⁄4 full. Bake 17-20 minutes. Let cupcakes cool 10 minutes. Ingredients Raspberry Ganache Filling 4oz semi-sweet chocolate chips6 Tbs heavy cream1⁄4 cup raspberry preserves Directions Ganache 1. Heat cream until hot, do not boil. Place chips in a bowl, pour cream over chips & stir until dissolved. Stir in preserves. Hollow out a small space in center of each cupcake & fill with ganache. Ingredients Raspberry Frosting 3⁄4 cup butter, room tempPinch salt1 1⁄2 cups powdered sugar1⁄2 cup freeze dried raspberries (buy online if necessary)1 tsp vanilla1⁄4 cup raspberry preserves Directions 1. Beat butter with mixer, 4 minutes.2. Add powdered sugar on low until combined.3. Add freeze dried raspberries to a baggie & crush fine with rolling pin.4. Add crushed raspberries, preserves, vanilla & salt. Blend well.5. Place frosting in piping bag or in baggie with end cut off. Pipe onto cupcake. Top with a raspberry. Source : www.instagram.com
