My parents recently came back from their trip to Istanbul and mom brought back all these goodies for me :)) Isn’t it great getting gifts?! She got me these gorgeous purple (mom’s favorite color) heart silicon cupcake cases.

 

Aren’t they gorgeous?!

 

When it comes to unconventional things, I’m quite a skeptic! Change can be good…but it takes me a while to take that step. And to me, the use of silicon cupcake cases was a considerable amount of change from the conventional paper cupcake cases. But I fell in love with these liners and I really wanted to and HAD to use them!! So I got to it!! A few posts ago, I made this cake…if you’ve read that post, you’ll probably remember it as “the cake with a lot of steps“! :D Sorry about that! Anyway, I made cupcakes using the same cake recipe…the One Bowl Chocolate Cake. And in that post (and this one), I also used raspberry curd and semi-sweet chocolate buttercream frosting. So basically these cupcakes are very similar to the Chocolate and Vanilla Cake with Raspberry curd filling..in cupcake form (minus the vanilla cake and white chocolate buttercream)! To my surprise, the cupcakes baked wonderfully! And the taste was amazing too! Raspberry and chocolate cake really work well together don’t they? :))

 

 

Cool the cupcakes on a cooling rack

 

Core the centers and using a teaspoon, fill with the raspberry curd. Trim the cake pieces that came out of the center and patch the cupcakes

 

Frost with semi-sweet chocolate buttercream and decorate with sprinkles

 

 

Dark Chocolate Heart Cupcakes
Author: 
Recipe type: Dessert
Serves: 24
 
Chocolate heart cupcakes with raspberry curd filling and semi-sweet buttercream frosting!
Ingredients
For the Chocolate Cake - One Bowl Chocolate Cake (yields 24 cupcakes)
  • 1½ cups all-purpose flour
  • 1⅓ cups sugar
  • ½ cup dark cocoa powder
  • 1¼ teaspoons baking soda
  • 1¼ teaspoons baking powder
  • a pinch of salt
  • ¼ cup + 2 teaspoons vegetable oil (about 75 mL)
  • ½ cup + 1 tablespoon buttermilk, room temperature (140 mL)*
  • ½ cup + 1 teaspoon hot brewed coffee (130 mL)
  • 2 eggs, lightly beaten, room temperature
  • 1 tablespoon vanilla
For the Raspberry Curd (yields 3 cups raspberry curd)
  • 8 tbsp unsalted butter (½ cup), cubed
  • 1 12-oz. package frozen raspberries, thawed
  • 4 large egg yolks, lightly beaten
  • ¾ cup sugar
  • Pinch of salt
  • 2-3 tsp fresh lemon juice
For the Semi-Sweet Chocolate Buttercream (yields about 2½ cups frosting)
  • 100 grams (about ½ a cup) good quality semi-sweet chocolate, 50% cocoa
  • 1 cup unsalted butter, softened
  • 1½ cups powdered sugar
  • 1 tablespoon heavy cream
Instructions
Prepare the Chocolate Cakes
  1. Preheat oven to 175 degrees C (350 degrees F). Line two 12-hole cupcake pans with cupcake cases (or if using silicon cupcake cases, arrange them on a baking tray)
  2. In a bowl of an electric mixer, sift the flour, baking powder, baking soda, cocoa powder and salt. Add the sugar. Add all remaining ingredients to bowl with the dry ingredients.
  3. Using a paddle attachment, mix on low speed until combined. Increase speed to medium and continue mixing for 2 minutes. Scrape sides of bowl as needed.
  4. Using a spoon or icecream scoop, spoon the batter into the cases until about ⅔ full (or a little less). (The batter will be thin)
  5. Bake for 20 minutes. Check with a toothpick if cupcakes are done (if the toothpick comes out clean with a few crumbs, they are done)
  6. If cupcakes are not done, keep checking them every few minutes to ensure that you don’t over bake them.
  7. Cool completely on wire racks. If using silicon cases, carefully remove the cakes from the cases.
Prepare the Raspberry Curd
  1. In a food processor, puree the raspberries. (Or you can put the raspberries in a medium sized bowl and puree using a stick-blender). Pass the pureed raspberries through a strainer set over a bowl to remove the seeds.
  2. Melt the butter in a medium sized saucepan over medium heat. Add the pureed raspberries, egg yolks, sugar and salt, and cook, stirring constantly until it starts to bubble. Keep stirring for a further 4 – 5 minutes, then remove from heat. The raspberry curd will thicken slightly, but will continue to thicken further as it cools.
  3. Pour the curd through a strainer set over a bowl (just in case there are pieces of cooked eggs in the curd, you want to remove them).
  4. Cool to room temperature; Stir in lemon juice to taste.
  5. Cover and refrigerate until ready to use.
Prepare the Semi-Sweet Chocolate Buttercream
  1. To melt the Chocolate: Fill a medium sized saucepan with 1 inch of water and place on medium heat. Bring the water to a simmer. Put the chopped semi-sweet chocolate into a small bowl and set the bowl over the saucepan. (Make sure the bowl is heat resistant and snuggly fits over the pot, without touching the water).
  2. Make sure that no liquid goes into the bowl of chocolate. Let the chocolate semi-melt.
  3. Remove the saucepan from the heat and set aside. Stir the chocolate until smooth. Set aside and allow to cool.
  4. Alternatively, you can melt the chocolate in the microwave: Put the chopped chocolate in a microwave safe bowl. Heat the chocolate in 30 second increments with the in the microwave power about 50%. Stir after each increment, and continue to heat 30 seconds at a time, until the chocolate is melted and smooth. Set aside and allow to completely cool.
  5. Once the chocolate has cooled slightly, in the bowl of a standup mixer fitted with a paddle attachment, sift the salt and powdered sugar over the butter.
  6. Beat the butter and sugar until light and fluffy, scraping the sides of the bowl as needed (about 5-7 minutes)
  7. With the mixer running on low speed, gradually add the heavy cream and beat for another 5-7 minutes.
  8. Fold in the melted chocolate until incorporated.
  9. Increase the mixer speed to medium-high, and beat frosting for an additional 3 minutes.
Prepare the Cupcakes:
  1. Once the cupcakes have cooled, using a small sharp knife, core out the center in the shape of a cone. Set the extra cake piece aside.
  2. Using a spoon, or a pipe, fill the center of the cupcakes with the raspberry curd nearly up to the top, but not completely.
  3. Trim the extra piece of cake to fit the hole and patch up the hole.
  4. Frost top with the semi-sweet chocolate buttercream.

 

 

 

 

 

 

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