Chocolate coffee cupcakes with raspberry confit

Pastry 375 Last Update: Apr 27, 2022 Created: Apr 27, 2022 0 0 0
Chocolate coffee cupcakes with raspberry confit
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Chocolate coffee cupcakes with raspberry confit

Ingredients

Directions

  1. Preparing raspberry confit. Place fresh raspberries in a blender bowl and grind until puree. If you have frozen raspberries, then you need to defrost them first.
  2. We put the chopped raspberries in a sieve and wipe to get rid of small seeds.
  3. Pour the raspberry puree into a saucepan. We put on medium heat and heat up to 50 ° C.
  4. While the raspberry puree is heating, combine the sugar and NH pectin in a small bowl. Mix well.
  5. We introduce sugar with pectin into the raspberry puree with a "rain", continuously stirring the mixture with a whisk.
  6. Bring the raspberry confit to a boil and cook for about 1 minute more.
  7. Remove the saucepan from the stove, pour the confit into a clean bowl and cool to room temperature.
  8. Chilled confit is punched with a submersible blender until a homogeneous and smooth texture.
  9. Then we transfer the finished raspberry mass into a pastry bag with a round nozzle.
  10. Cooking dough for cupcakes. In a small bowl, combine flour, dark cocoa powder, baking powder and a pinch of salt. Sift through a sieve, mix thoroughly with a whisk and set aside.
  11. In another bowl, combine room temperature butter and sugar. Whisk for 2-3 minutes.
  12. Continue beating while adding the eggs one at a time, beating well after each addition.
  13. Add warm milk and vanilla extract. Beat at low speed mixer until smooth.
  14. Add dry ingredients and whisk thoroughly until smooth.
  15. At the very end, pour in hot coffee and beat at low speed of the mixer until smooth. The hotter the liquid is, the better the cocoa will brew and release its flavor. In this way, cupcakes turn out to be a rich dark brown color. The dough will be a bit runny, don't worry, it's normal.
  16. We place disposable paper capsules in the cupcake mold. We fill the paper forms about halfway. It is very convenient to use an ice cream scoop for this.
  17. Bake the chocolate cupcakes in a preheated oven at 180°C for 20-25 minutes or until a toothpick inserted in the center comes out dry.
  18. After baking, let the cupcakes cool slightly for 5 minutes. Remove the cupcakes from the mold, transfer to a wire rack and leave to cool completely.
  19. While the cupcakes are cooling, prepare the Italian meringue buttercream. I already have a recipe on my blog where I detail how to make this cream (see the link in the list of ingredients). We do everything as shown in the recipe, only at the end we add vanilla extract, melted dark chocolate and beat well.
  20. Let's move on to filling and decorating cupcakes. In each cupcake, we cut out the middle with a fruit core knife or a special plunger for cupcakes - this is a very handy tool.
  21. Fill the cut holes in each raspberry confit cake.
  22. We spread the finished cream in a pastry bag with a curly nozzle "Wilton 1M". We decorate each cupcake, making cream "caps".
  23. Top the cupcakes with chocolate chips and decorate with fresh raspberries.

Chocolate coffee cupcakes with raspberry confit



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Chocolate coffee cupcakes with raspberry confit

Ingredients

Directions

  1. Preparing raspberry confit. Place fresh raspberries in a blender bowl and grind until puree. If you have frozen raspberries, then you need to defrost them first.
  2. We put the chopped raspberries in a sieve and wipe to get rid of small seeds.
  3. Pour the raspberry puree into a saucepan. We put on medium heat and heat up to 50 ° C.
  4. While the raspberry puree is heating, combine the sugar and NH pectin in a small bowl. Mix well.
  5. We introduce sugar with pectin into the raspberry puree with a "rain", continuously stirring the mixture with a whisk.
  6. Bring the raspberry confit to a boil and cook for about 1 minute more.
  7. Remove the saucepan from the stove, pour the confit into a clean bowl and cool to room temperature.
  8. Chilled confit is punched with a submersible blender until a homogeneous and smooth texture.
  9. Then we transfer the finished raspberry mass into a pastry bag with a round nozzle.
  10. Cooking dough for cupcakes. In a small bowl, combine flour, dark cocoa powder, baking powder and a pinch of salt. Sift through a sieve, mix thoroughly with a whisk and set aside.
  11. In another bowl, combine room temperature butter and sugar. Whisk for 2-3 minutes.
  12. Continue beating while adding the eggs one at a time, beating well after each addition.
  13. Add warm milk and vanilla extract. Beat at low speed mixer until smooth.
  14. Add dry ingredients and whisk thoroughly until smooth.
  15. At the very end, pour in hot coffee and beat at low speed of the mixer until smooth. The hotter the liquid is, the better the cocoa will brew and release its flavor. In this way, cupcakes turn out to be a rich dark brown color. The dough will be a bit runny, don't worry, it's normal.
  16. We place disposable paper capsules in the cupcake mold. We fill the paper forms about halfway. It is very convenient to use an ice cream scoop for this.
  17. Bake the chocolate cupcakes in a preheated oven at 180°C for 20-25 minutes or until a toothpick inserted in the center comes out dry.
  18. After baking, let the cupcakes cool slightly for 5 minutes. Remove the cupcakes from the mold, transfer to a wire rack and leave to cool completely.
  19. While the cupcakes are cooling, prepare the Italian meringue buttercream. I already have a recipe on my blog where I detail how to make this cream (see the link in the list of ingredients). We do everything as shown in the recipe, only at the end we add vanilla extract, melted dark chocolate and beat well.
  20. Let's move on to filling and decorating cupcakes. In each cupcake, we cut out the middle with a fruit core knife or a special plunger for cupcakes - this is a very handy tool.
  21. Fill the cut holes in each raspberry confit cake.
  22. We spread the finished cream in a pastry bag with a curly nozzle "Wilton 1M". We decorate each cupcake, making cream "caps".
  23. Top the cupcakes with chocolate chips and decorate with fresh raspberries.

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