Double Chocolate Raspberry Cupcakes

 Before I begin, I have to admit, I like chocolate but have never been a self-proclaimed chocolate lover, like others you may know.  In fact, I remember actually saying the words "I don't like chocolate" when I was younger.  I always gravitated toward lighter flavors, such as vanilla or strawberry, and used to shy away from the dark, rich flavor of chocolate.  No chocolate cake, chocolate donuts, or even chocolate shakes could sway me.  It was all, according to me, off limits for my tastebuds.  However, as I grew up and opened up to new flavors and foods, I finally learned to appreciate the sweet goodness of chocolate.  It has such a strong, bold flavor that can be delicious on its own, but can also be a great base for so many other flavor combinations.  I'm glad I finally came around and learned to appreciate chocolate...honestly, I don't know what I was thinking so many years ago.
When I saw this cupcake recipe on Annie's Eats, I immediately knew that I had to try it.  It consists of a rich chocolate cake, filled with homemade raspberry filling, topped with chocolate ganache and a ganache-filled raspberry.  The sweet, tart flavor of raspberries sounded perfect for the deep flavors of the chocolate cake...and really, lets face it; anything with chocolate ganache tastes good.  After making these cupcakes, I took some to my boyfriend's work, and some to my work, and this cupcake got plenty of rave reviews.  I absolutely loved these cupcakes, but since I'm not a lifelong "choc-o-holic," don't take my word for it, but trust the opinions of the others who praised this cupcake recipe.  Go make these cupcakes!

Double Chocolate Raspberry Cupcakes
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Original recipe from Annie's Eats
Yield:  24-28 cupcakes

Ingredients:
For the cupcakes:
3 oz. semisweet chocolate, finely chopped
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all purpose flour
1 1/2 cups unsweetened cocoa powder
2 tsp baking soda
3/4 tsp baking powder
1 1/4 tsp salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups buttermilk
3/4 tsp vanilla extract

For the raspberry filling:
1 (12 oz) bag frozen raspberries, thawed
1/4 cup sugar
1 Tbsp cornstarch

For the ganache frosting:
12 oz. bittersweet or semisweet chocolate, finely chopped (I used semisweet)
3/4 cup heavy cream
1 1/2 Tbsp sugar
1 1/2 Tbsp corn syrup
3 Tbsp unsalted butter, at room temperature

Directions:
For the cupcakes:
Preheat the over to 350 degrees F.  Line cupcake pans with paper liners.  Place the chopped chocolate in a medium bowl; add the hot coffee and let stand a minute or two, then whisk until the chocolate is melted and the mixture is smooth.

In a large mixing bowl, combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt.  In the bowl of an electric mixer beat the eggs on medium-high speed until slightly thickened and pale yellow.  Slowly add the oil, buttermilk, vanilla, and melted chocolate mixture to the eggs, mixing until well blended.  Add the dry ingredients and beat on medium-low speed just until incorporated.

Divide the batter evenly between the prepared cupcake liners, filling each about 3/4 of the way full.  Bake 18-20 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the raspberry filling:
Puree the raspberries in a blender or food processor.  Strain the mixture through a fine mesh sieve into a saucepan to remove the seeds.  Whisk in the sugar and cornstarch, and heat, stirring frequently until the mixture boils.  Once it has thickened, remove the pan from the heat.  Chill before using.

To make the ganache:
Add the chopped chocolate to a medium heatproof bowl.  In a saucepan, combine the cream, corn syrup, and sugar.  Heat until just boiling.  Immediately pour the mixture over the chopped chocolate and let stand a few minutes to melt.  Whisk in small circular motions until the mixture is smooth and blended, then whisk in the butter 1 tablespoon at a time until completely incorporated.  Let the mixture stand at room temperature to thicken slightly, so it can be piped or spread.

To assemble the cupcakes:
Place the raspberry filling in a pastry bag, fitted with an injection tip or just a plain circular tip.  Stick the tip into the top of each cupcake and pipe a few teaspoons of filling into each cupcake.  Spread the ganache over the tops of the cupcakes.  If desired, pipe excess ganache inside fresh raspberries and place on top of the frosted cupcakes (do this before the frosting sets).  Allow to set completely before serving.