Chocolate cupcakes with raspberry jam whipped cream
Lately , I've been too lazy , again , to bake much less blog .....
Good thing though that nobody's paying me to blog ( though wouldn't it be much better if there's some money involved , right ? hee hee ! ) or I'll be out of the job lol
But I'm craving for some chocolate cake and eating chocolates just won't do the job ....
So to kill two birds with one stone , bake then blog it , presto !
I'm not really fond of chocolate cake without chocolate listed as one of the ingredient , so most of the time when I see recipes that only list cocoa , it's a no-go for me .....
Until I baked two chocolate cakes from Rose's Heavenly Cakes' book .
It's my second time using her chocolate cake recipe and cocoa is the primary ingredient .
Most of you have baked Rose's cake and will agree that her recipes always deliver , just don't mind the looooong instructions ^___^ ''
I've been meaning to join the Bake-Along blog hop event two months ago when the girls baked designer chocolate baby grands ( cupcakes ) but as usual there's this same ol' same ol excuse of mine .....
This time , I baked it ( sans the chocolate glaze ) , the frosting that I've used is the raspberry jam whipped cream , which in my opinion , easier to make with only two ingredients to whip and really go well with the utterly chocolaty and moist cupcakes .
Have you baked any cakes from Rose's Heavenly Cakes book ?
For the batter :
33 grams unsweetened ( alkalized ) cocoa powder
59 grams boiling water
54 grams canola or safflower oil , at room temperature
2 large eggs , separated , plus 1 additional whites , at room temp , 37 grams yolks and 90 grams whites
1/2 tsp vanilla extract
37.5 grams cake flour
37.5 grams bleached all-purpose flour
150 grams superfine/caster sugar
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
* Prepare 14 foil cupcake liners ( I've used 18 1 3/4 x 1 1/2-inch liners ) , white liners still attached , coated with baking spray and flour , set in muffin pans .
* Twenty minutes or more before baking , preheat the oven to 350°F/175°C .
* In a large bowl , whisk the cocoa and boiling water until smooth . Cover with plastic wrap to prevent evaporation and let cool at room temperature , about 30 minutes .
* Add oil and yolks to the chocolate mixture . Starting on low speed , gradually raise speed to medium and beat for 1 minute or until smooth and shiny and resembling a buttercream . Scrape down the sides of the bowl ; beat in vanilla for few seconds .
* In a medium bowl , whisk together the flour , sugar , baking powder , baking soda and salt .
* Add half of the flour mixture to the chocolate mixture . Beat on low speed until dry ingredients are moistened . Scrape down sides of the bowl . Add remaining flour mixture . Raise the speed to medium-high and beat for a minute . Scrape down the sides and bottom of the bowl . The mixture will be very thick . Starting on low speed , add the egg whites . Gradually raise speed to medium-high and beat fro 2 minutes . The batter will now be like thick soup . Transfer mixture to a 2-cup or larger cup with spout . Pour batter into the prepared liners . They will just under half-full , 3/4-inch from the top .
* Bake for 15 to 20 minutes or until wire cake tester inserted in the centre comes out clean .
For the raspberry jam whipped cream frosting :
Makes about 4 cups ( I made half of the recipe )
348 grams heavy cream , cold
252 grams seedless raspberry jam
* In a large mixing bowl , pour the cream and chill for at least 15 minutes ; chill the beater alongside the bowl .
* Starting on low speed , gradually raising the speed to medium-high as it thickens , whip the cream just until beater marks begin to show distinctly . Add the jam and whip just until stiff peaks form when the beater is raised . Use at once.
Looks amazing! the recipe is great! Kiss and hugs!ReplyDelete
Your cupcakes look sooo pretty and moist! Can send one to me?ReplyDelete
Hi Anne! LOVELY cupcakes!! Like the blue/white striped cupcake liners... sweet colour!ReplyDelete
Oh my, your cupcakes reminds me all over again how delicious it is! Yup, Rose's recipes are rather long-winded but definitely worth the effort! Sometimes I get tired just reading and trying to understand the steps!
Your raspberry cream frosting looks so yummy!
Wish you and your family Gong Xi Fa Cai! :)
It's ok to be lazy sometimes, Anne! We all need some time to just enjoy life doing nothing! (^.^) That's totally understandable...especially if something as good as these chocolate cupcakes will follow!ReplyDelete
Oh my...your cupcakes look so light and moist and that raspberry jam whipped cream is just beautiful! I would take that whipped cream rather than frosting, any time. :)ReplyDelete
wow Anne those cupcakes are to die for.....they look delicious!!ReplyDelete
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They look so pretty, Tiyay!! I just want to look at them, errr, fine, eat them, too! LOLReplyDelete
Oh, man, these are beautiful cupcakes! Perfect presentation...and the crumb looks moist and decadent!!!! YUMMY!ReplyDelete
Ann, love the texture of your chocolate cake! Looks delicious.ReplyDelete
anne your pictures are getting so good! what adorable cupcake containers! and the jam in the whipped cream? sounds amazing!ReplyDelete
I remember this super-enduring chocolate cupcake recipe... It was quite an unforgettable experience baking these tough babies! It was tough baking the cupcakes but the effort of baking them are definately worthwhile. Like you twisted version of these designer baby grands. They look great!
I don't care about how much I blog but I just want to keep the posts going reasonable amount of time. So after a week of silence you have brought a healthy dose of chocolate which I love it.I have to check Rose's book of cakes in the library.ReplyDelete
Loving the burst of colors in this delightful treat!ReplyDelete
I have this book but have yet to bake anything from this book, maybe due to too detail of the recipe , read half way through and feel sleepy already , hahahaha .,anyway your chocolate cupcakes look so good and like the lovey liners too..ReplyDelete
This looks so deliciously good! I like the presentation..the cupliner and the sweet pink rose buds too:) So pretty!! Happy Chinese New Year Anne!ReplyDelete
this is the prettiest post I've seen all day!!! So gorgeous and SOOOOOOO delicious!!ReplyDelete
such a pretty dessert! i love raspberries with chocolate, and i love whipped cream. i like the spin on it with raspberry whipped cream. so creative!ReplyDelete
look perfect and delicious!!!ReplyDelete
Im following you!
Hi Anne, I like your cupcake liners... they're so pretty! Here's wishing you and your family a happy and prosperous New Year! Gong Xi Gong Xi!ReplyDelete
This is so beautiful, Anne. The chocolate cake is really moist and soft.ReplyDelete
Beautiful, they look really perfect and very yummy!ReplyDelete
If only I he a big plate of them to share with friends :)
All the best, take care x
Kung Hey Fatt Choy, Anne! These chocolatey cupcakes certainly look decadent & love the way you've frosted them. So sweet & utterly YUMMY! Lovely moist texture & with that raspberry jam whipped cream looks HEAVENLY! ;)ReplyDelete
Thanks for dropping by. Thanks for the lovely wishes.
May you have a prosperous, healthy,lots of luck and happy Chinese New Year.
Enjoy the holidays.
I remember this lovely cake .
My kids love it.
Yours looks so moist and pretty with the whipped raspberry jam. Love your cupcake liners.
Happy Lunar New Year.
good morning anne, me too i remember this lovely chocolate cupcakes from rose. Yeah, the recipe and instructions are indeed long and detailed even for just baking cupcakes! hehe...Your pictures are so well taken, they look very pretty especially the 1st photo, i'm sure these are fabulous with the raspberry whipping cream! making the ganache and the glaze was quite stressful for me that time!ReplyDelete