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Recipe of the Week: Raspberry Cupcakes with Ganache Frosting



This cupcake is not your average kiddie fare. In fact it’s all grown-up, likes red wine and imported chocolate while taking a bubble bath. A fresh raspberry puree in the batter gives the cakes a bright pink color and a punch of flavor, while the bitter dark chocolate ganache sets off the sweet cake to perfection. Best of all it’s really simple to make. Really! Only 2 ingredients in the frosting and the cake starts from a mix. (If you don’t tell, neither will we) These tiny cakes really impress and are prefect to share with a loved one on Valentine’s Day.

Raspberry Cupcakes with Ganache Frosting 
adapted from Paula Deen

1 box white or yellow cake mix
1 (3-ounce) box raspberry-flavored instant gelatin
2 cups raspberries
¼ cup sugar
4 eggs
½ cup canola oil
¼ cup water
Ganache frosting, recipe follows

Ganache Frosting 
From Alton Brown 

1 ½ cup heavy cream
1 ½ cup bittersweet chocolate chips (we used 60% cacao Ghirardelli chips)

Place cream in microwave safe bowl. Heat for 3-4 minutes on high, until cream is just simmering. Add chocolate chips and let sit for 2 minutes. Using a whisk stir cream and chocolate till fully combined; it may take a few minutes. Let mixture sit until it reaches room temperature, approximately 2 hours. Once at room temp, using mixer, whisk on high for 2 to 3 minutes.

Directions for cake: Preheat oven to 350 degrees F. Place paper liners in muffin tin cups or lightly grease. In blender puree raspberries and sugar. In a large bowl, combine cake mix and gelatin. Add raspberry and sugar puree, eggs, oil, and water. Beat mixture at medium spread for 2 minutes or until smooth. Pour into prepared muffin tins, approx. ¼ cup of mixture into each cup. Bake for 18 minutes, or until top of cake bounces back when pressed with a finger. Let cool 5 minutes in pan. Remove from pans and let cool completely on wire racks. Once completely cooled frost with Ganache Frosting.
Makes approximately 24. 

Tips: This recipe works as a cake, cupcakes or mini-cakes.  Sugar-free gelatin can be substituted for regular. Frozen raspberries can be substituted for fresh, just make sure they are fully defrosted and drained. 

To make chocolate hearts: Microwave chocolate chips on medium at 30 second intervals stirring between rounds until melted. Pour into piping bag or zip top bag, cut the bottom of one corner of the bag, creating a small oepneing to pipe with. On parchment paper or silicone mat, pipe heart outline and just zigzag inside outline. Let cool completely, peel off and place on top of cupcakes.

Mini-cakes, perfect serving for two