So, when it’s 54°F or 12°C outside, raining cats and dogs, when it’s really supposed to be a warm spring day, what do you do? And, it’s also your nephew’s 17th birthday, what do you do?
AND, your baby girl has no school and invites a friend over. What the heck do you do? You bake of course! And, you bake something chocolate. That’s the rule.
Result, I had two very happy munchkins! I can safely say that my house was a warm little dot in all of Holland. 🙂
Oh and, Happy Birthday Kabir!
When It Rains, Chocolate...
Author: boxofspice
Ingredients
- For the Cupcakes
- 75 grams butter
- ½ tsp vanilla extract
- 1¾ cups all purpose flour
- ½ cup dutch cocoa powder
- 1¼ cups sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 large egg
- ½ cup strong coffee
- ¾ cup buttermilk
- 75 grams walnuts
- For the Ganache
- 300 grams butter, softened
- 200 grams dark chocolate, chopped roughly
- ¾ cup dutch cocoa powder
- 1⅕ cups powdered sugar
- 2 tbsps instant coffee powder
- ½ tsp vanilla extract
- ¼ cup raspberry coulis
Instructions
- Preheat oven to 175°C or 350°F. Line your cupcake tin with liners.
- Melt the butter with the vanilla extract and set aside to cool. Sift the flour, cocoa, baking soda, baking powder and sugar in a large bowl. Lightly whip the egg with the buttermilk. Mix the coffee into the melted butter. Now, add all liquid ingredients to the dry ones and mix until batter is smooth. Gently fold in the walnuts. The batter will be a little liquidy.
- Divide the batter into your liners, filling no more than half way. Bake for 17-20 minutes or till a tester comes out clean.
- For the ganache, melt the chocolate in a double boiler and set aside to cool.
- Whip butter until fluffy. Start adding the powdered sugar a little at a time. Do the same with the cocoa. Mix until smooth. Add the raspberry coulis and the melted chocolate and whip until its fully mixed.
- Lastly, add the coffee powder and vanilla and continue mixing until frosting is smooth and fluffy.
- I used a standard 10mm star tip to decorate my cupcakes.
Adapted from Call me Cupcake
Raspberry Sorbet
A Birthday Cake + Isolation
Blood Orange Chocolate Cake
I can think of nothing better to do on a cold day with some helpers by your side 🙂
Did you really have to go and use every single delicious ingredient in these though? You had me at Chocolate…then walnut…then espresso…AND then raspberry….ahhhh…*sigh*
I know I got all carried away with the ingredients! But it worked! Phew… 🙂
Stop.killing.me.*sniff*
🙂
these look divine! Your daughter and friend must have been ecstatic to have eaten these! 🙂
They were beyond happy. Nothing like the joy in some 7 year old’s eyes! Thank you stopping by…
Those definitely would make my day better! Beautiful!
Thanks Maria…
Oh Rakhee….these cupcakes are GORGEOUS! These are far more than chocolate on a rainy day. They look absolutely soul satisfying! Your photography is beautiful and I am now a new fan! : )
Thank you Anne. These are indeed soul satisfying! 🙂
Hey, these cupcakes are to die for!!
Thank you!
These look absolutely gorgeous! I really love the chocolate, espresso and raspberry combination too – yum!
Thank you Rosie, they turned out pretty well!
I loved your Raspberry + Mascarpone cheesecake popsticks..
These look gorgeously delicious!
Thank you Lottie!
How many will this make? I need about three dozen.
Hi Shannon, these will make 12-18 cupcakes depending on the size of your cupcake shells. Hope this helps and thanks for dropping by!
Yes, that’s great! Thanks 🙂