This recipe is based on the one found here. I made these for my boss on Boss's Day. They are one of the easier things I've baked. Here's how I made them.
INGREDIENTS
For the Cupcakes:
- Duncan Hines cake mix (devil's food cake)
For the Frosting:
- 6 cups powdered sugar
- 3/4 cup butter
- 6 ounces cream cheese
- 4 tablespoons raspberry puree (Mash up about ½ cup fresh or frozen raspberries)
- 1/2 teaspoon vanilla
For Ganache:
- 6 ounces finely chopped Ghirardelli semi-sweet chocolate
- 3/4 cup whipping cream
For Garnish:
- 24 raspberries
INSTRUCTIONS
For the Cupcakes:
- Make cupcakes by following directions on box.
- Leave cupcakes in tin for 5 minutes before removing onto a cooling rack.
- Meanwhile, make the frosting and ganache.
For the Ganache:
- Bring whipping cream to simmer.
- Place chocolate in a bowl and pour hot whipping cream on top.
- Let it sit for two minutes and then stir until smooth. Let the ganache come to room temperature before applying to cupcakes. It will become almost the consistency of pudding.
For the Frosting:
- Puree the ½ cup raspberries in a food process, blender, or with a hand blender. You should be left with 4 tablespoons raspberry puree.
- Beat butter and cream cheese together until smooth.
- Add powdered sugar a little at a time then beat and cream for 2-3 minutes.
- Add 4 tablespoons raspberry puree and the vanilla and beat until completely combined. Place frosting into a pastry bag fitted with a piping tip.
To Assemble:
- Once the cupcakes have cooled, spoon 1-2 teaspoons ganache onto each cupcake, spreading it to almost the edge of the cupcake.
- Pipe frosting on top of each cupcake.
- Spoon 1 teaspoon ganache over the top and press a berry in.
Cupcakes with berries on that are not eaten within a few hours should be refrigerated. Another option is to store the cupcakes at room temperature in an air tight container and add the raspberries just before serving.
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| Steven, my boss, on Boss's Day |
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| Mr. Boss Man |
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| L to R: Julie and Ed. |
