Phillip & I got invited to a pheasant fry tonight. I haven't made a new cupcake creation in a while, so I thought that this would be the perfect occasion for a new recipe. I wanted something chocolaty to appeal to the masses, and I thought these Raspberry Truffle Cupcakes looked like a good mix of chocolate and fruit.
I used my favorite chocolate mix for the base, filled it with raspberry jam, and topped it with my basic buttercream spiked with raspberry jam. The real treat of these is the chocolate filled raspberries on top... mmm!
2 pints of fresh raspberries
5 oz. semisweet chocolate, finely chopped
1/4 cup raspberry jam
1/3 cup heavy cream
Place the chocolate and jam in heatproof bowl. Bring the cream to boil in a small saucepan. Remove from heat and pour cream over the chocolate and jam. Let stand for 3 minutes, whisk together until combined. If any lumps remain, microwave for a few seconds and stir. Let the ganache cool a bit until it thickens slightly. Using a pastry bag, pipe into the center of clean raspberries and refrigerate until set (about 15 minutes). Place on top of frosted cupcakes.
Inspired by: Annie's Eats