Dark Chocolate Raspberry Curd Filled Cupcakes

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Dark Chocolate + Raspberry = Heaven

100% Dark Chocolate from a little chocolate shop in Southern Germany + Fresh picked German raspberries turned into raspberry curd = Heaven x1000000!

These cupcakes are probably one of the most decadent, sophisticated cupcakes I’ve ever made.  The intense dark chocolate paired with the tart raspberry curd plus the sweet buttercream are a combination unlike anything I’ve ever had before.

I made the raspberry curd a few days before I made the cupcakes, so it made for really easy assembly.

And the vanilla buttercream is my most favorite recipe for vanilla buttercream EVER! I’ve made it before and it’s become my “go-to” recipe for vanilla.

The chunk of chocolate on top… yeah, that’s a German chocolate.  Raspberry Chocolate.  PERFECT for this cupcake.

Dark Chocolate Raspberry Curd Filled Cupcakes

51

Yield: 2 dozen cupcakes

Decadent, rich, dense chocolate cake filled with fresh, tart raspberry curd topped with sweet vanilla buttercrea.

Ingredients

    Dark Chocolate Cupcakes
  • 1/2 cup strong brewed coffee
  • 1/2 cup heavy cream
  • 1 cup unsalted butter
  • 1/2 cup 100% Edel-Kakao extra brut chocolate cocoa powder (or the darkest cocoa powder you can find)
  • 1 tsp vanilla extract
  • 2 cups flour
  • 2 cups sugar
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 2 eggs
  • 2/3 cup sour cream
  • Vanilla Buttercream
  • 1 cup unsalted butter, room temperature
  • 4 Tbsp cream cheese, room temperature
  • 2 lbs powdered sugar, sifted
  • 1/4-1/2 cup heavy cream infused/steeped with vanilla beans
  • 1 Tbsp vanilla extract
  • 1/8 tsp salt
  • Raspberry Curd
  • Recipe can be found HERE
  • Dark Chocolate
  • Cut dark chocolate into chunks to top each cupcake.

Instructions

    Dark Chocolate Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pans with liners.
  2. In a medium sauce pan, melt the butter over medium-low heat. 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.
  3. In a large bowl, whisk together the flour, sugar, baking soda and salt. Set aside.
  4. In another medium bowl, whisk together the sour cream and eggs.
  5. Slowly pour the slightly cooled chocolate mixture into the egg/sour cream mixture and whisk until smooth. NOTE: DO THIS SLOW! You don’t want to cook the eggs, so start pouring a very small amount of the warm chocolate mixture into the egg mixture… DO NOT DUMP IT IN ALL AT ONCE.
  6. Make a well in the middle of the flour mixture. In three parts, add the chocolate mixture to the flour. Whisk until just combined and smooth after each addition. Scrape the sides of the bowl to ensure everything is incorporated. Finally, whisk batter about 20 strokes.
  7. Fill cupcake liners 3/4 full with batter. Bake 17-19 minutes or until a toothpick comes out clean.
  8. Cool in pans for 5 minutes before removing to a wire rack to cool completely.
  9. Vanilla Buttercream
  10. Cream together the butter and cream cheese.
  11. While that is creaming, steep your heavy cream with 1 vanilla bean. To steep: Split the vanilla bean and scrape the seeds and add to the cream. Whisk. Bring the bean/cream to a simmer, remove from heat and cool slightly. Remove the pod.
  12. Add the sugar, one cup at a time, to the butter/cream cheese. Mix on high until smooth.
  13. Add the vanilla extract and beat until incorporated.
  14. Add 1/4-1/2 cup vanilla cream until you get the desired consistency you desire. Beat on high for 3-4 minutes until light and fluffy.
  15. Mix in the pinch of salt.
  16. Assembly
  17. Core the center of each cupcake using an apple corer.
  18. Spoon in raspberry curd into each opening.
  19. Pipe frosting using a Wilton 1M tip onto each cupcake.
  20. Top each cupcake with a chunk of dark chocolate.
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43 Comments
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43 Comments on Dark Chocolate Raspberry Curd Filled Cupcakes

  1. Laura
    February 18, 2013 at 11:57 am (1 year ago)

    These are delicious!!! I made them for a family dinner and everyone loved them. Better still I made the full quantity so I have another dozen for the luncheon with the girls tomorrow!!….if I dont eat them all myself before then. Thanks Betsy!!!

    Reply
    • Betsy Eves
      February 18, 2013 at 12:00 pm (1 year ago)

      YUM!!! I’m glad you liked them!!

      Reply
  2. Ankita
    May 14, 2013 at 3:16 am (11 months ago)

    Dis seems so yummmmmmmmmmmmm… Do you have d eggless recipe of dis????

    Reply
  3. Joanne T Ferguson
    May 29, 2013 at 10:28 am (11 months ago)

    G’day! Love the flavour combination, TRUE!
    BEAUTIFUL piping…don’t think I could do!
    Cheers Joanne

    Reply
  4. Katie Saurin
    June 17, 2013 at 1:27 pm (10 months ago)

    Hi, I made these and i felt there was too much coffee in the cupcake. Also I loved the curd it tasted AMAZING!!! But how did you get it so red, mine came out more of a dark purply pink? Also You have me converted to a new butter cream recipe!!!

    Reply
    • Betsy Eves
      June 17, 2013 at 2:08 pm (10 months ago)

      You can always use water or milk in place of the coffee and omit the espresso powder! :)

      Reply
  5. Simone
    August 4, 2013 at 6:21 pm (9 months ago)

    Hi Betsy,

    Your cupcakes look amazing and I can’t wait to make/taste them. However, I was wanting to make them for a birthday and cover the top with fondant icing because I’m putting a music design on the top. Would you suggest I put the lid of the cupcake back over the raspberry curd or cook the cupcakes with fresh raspberries in them instead.

    Thank you for your advice….a great website!

    Reply
    • Betsy Eves
      August 5, 2013 at 6:26 pm (9 months ago)

      Hi Simone,

      Probably best to put the cupcake top back on… to seal the curd inside, basically. Also, a thin layer of buttercream under the fondant will also help to seal in the filling! Please… take lots of pictures of the cupcakes and send me one! I can’t wait to see how they turn out!

      <3 Happy Baking!
      Betsy

      Reply
  6. Laura Douglas
    August 11, 2013 at 7:55 am (9 months ago)

    Hi,

    I made this yesterday as I was craving some dark chocolate raspberry cupcakes and these are divine! By far one of the best and easiest chocolate cupcake recipes around. I love making from scratch and this was so easy! Even my other half said they are the best he’s had and he is not a cake person!!

    Thanks for the recipe I will definitely share and use again and again! ;)

    Reply
    • Betsy Eves
      August 11, 2013 at 7:22 pm (9 months ago)

      Hi Laura!
      That’s great! It’s my favorite chocolate cake recipe too! I use it EVERY TIME I have a craving for chocolate! I’m glad you liked it!
      Betsy

      Reply
  7. Rebecca
    November 9, 2013 at 9:25 pm (6 months ago)

    I found that when I was straining the curd that I forgot to put the lemon juice in so I just put it in while I was straining it. IT WAS SO MUCH EASIER!!! The liquid helped the curd go down much faster.

    Reply
  8. Desiree
    April 15, 2014 at 6:24 am (1 week ago)

    Hi
    I made these and got loads of compliments.
    How did yo get the red streaks in the frosting? Your frosting seems so much whiter than mine came out.
    Thanks,
    Des

    Reply
    • Betsy Eves
      April 15, 2014 at 11:47 am (1 week ago)

      I lined the inside of the piping bag with red gel food coloring before I filled it with frosting! :) I’m glad you got lots of compliments!

      Reply

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