We had a late Easter celebration a couple weeks ago. I decided to stray away from the more traditional pies and tarts and make cupcakes instead. Partly because they transport so well, and we were driving 2.5 hours to get to my parents, but mostly because I was in the mood to make cupcakes! And when the mood strikes for cupcakes, I listen.

When it comes to cupcakes, chocolate is where it’s at. But since this was an Easter celebration I wanted something a bit more springlike than just plain chocolate. So, I took my favourite triple chocolate cupcakes and adapted them to be chocolate raspberry. Seriously. Yum. I’m not exaggerating when I say that everyone who tasted them immediately fell in love. And really, how could they not? A fluffy, not too sweet, chocolate cupcake gets stuffed with rich raspberry ganache and topped with a whipped raspberry frosting. Divine!

I had one last jar of homemade seedless raspberry jam from our raspberry haul last summer and I really think that made a big difference in the flavour. If you don’t have homemade, go with the best quality you can, because you want maximum flavour not just sweetness. I made eight grain-free cupcakes alongside the regular ones, and the filling and frosting were enough for those as well, so you may have some leftover or you can just pile on extra frosting and drizzle the tops with extra ganache. I don’t think you’d here any complaints about that!

I had a heck of a time making the frosting. I used my mom’s old handheld mixer that she got as a wedding gift 30+ years ago. Ha ha. It was a gong show and slightly terrifying. The beaters would randomly come flying off or it would shut off suddenly because the cord fell off. It took both me and my husband to keep that thing together and pieces were still flying off. So the frosting was probably not as smooth and fluffy as it would normally be, but we had a good laugh. :) And, it was worth all the flying pieces in the world because that frosting, oh that frosting, it was absolutely scrumptious. And it ended up being everyone’s favourite part. When frosting beats ganache, you know it’s good!

Raspberry Truffle Cupcakes

Chocolate Sour Cream Cupcakes

• 1.5 cups all-purpose flour
• 1/2 cup white sugar
• 1/2 cup brown sugar, packed
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 oz. bittersweet chocolate, finely chopped
• 2 tablespoons unsalted butter, softened
• 1/4 cup unsweetened cocoa
• 1/2 cup boiling water
• 1 teaspoon vanilla
• 1/2 cup sour cream
• 1/2 cup buttermilk*
• 2 large eggs

Sift flour, sugars, baking soda and salt through a fine-mesh sieve. Set aside.

Place chocolate, butter and cocoa into a large bowl. Pour boiling water over. Let sit for 2 minutes. Stir until smooth. Whisk in vanilla, sour cream, buttermilk and eggs until well combined. Add dry ingredients, whisking until smooth.

Spoon 1/4 cup batter into regular-sized muffin tins prepared with cupcake liners (you will need 15-18). Bake at 350ºF for 20 minutes or until toothpick inserted in the centre comes out clean. Let cool 5 minutes before removing to cool on a wire rack. Cool completely before frosting.

*To make a quick sub for buttermilk add 1/2 tablespoon white vinegar or lemon juice to a 1/2 cup measuring cup. Fill the rest of the way with milk. Let sit for 5 minutes. Use as directed in recipe.

Raspberry Ganache

• 5 oz. semi-sweet or bittersweet chocolate, finely chopped
• 1/4 cup seedless raspberry jam
• 1/3 cup heavy cream

Put the chocolate and jam in a small bowl. Bring cream to a boil and pour over the chocolate and jam. Let stand 3 minutes. Stir until smooth. Allow to cool to room temperature before using. If making ahead store, covered, in the fridge. Reheat in the microwave until spoonable.

Whipped Raspberry Frosting

We love the frosting just the way it is, but it will be hard to pipe because it’s on the sticky side. Feel free to add more icing sugar to make it more pipe-able, just keep in mind that the more sugar you add the sweeter it will be and less raspberry punch you’ll get. Kept as is, you can just spread it on with an offset spatular or with the back of a spoon or knife.

• 1 cup butter, room temperature
• 1/2 cup seedless raspberry jam
• 2 cups icing (confectioners) sugar
• 1 teaspoon pure vanilla extract

In a stand mixer, beat butter until pale and creamy. Add remaining ingredients and beat until fluffy and creamy.

Assembly

• fresh raspberries, for garnish

Cut out a small cone in the centre of each cupcake. Save scraps for another use, or discard. Spoon ganache into each cupcake and spread a small amount over the top to smooth it out (see here for a visual). Refrigerate to set, if needed. Spread on frosting in desired fashion. Top with raspberries just before serving. Store, covered, in the fridge.

Makes: 15-18 cupcakes.

Cupcake recipe adapted from My Recipes. Filling and Frosting adapted from Annie’s Eats, originally from Culinary Concoctions by Peabody.