Chocolate Raspberry Truffle Cupcakes

Who ever said there was no such thing as too much chocolate never had these cupcakes. Loosely based on the towering chocolate cake I made for Taylor’s birthday, these cupcakes sure are rich. Like, better have a whole glass of water or milk or something on hand when you eat it or you’re in big trouble. I thought it was too much. Taylor ate 2 in one sitting. That should tell you something.

The ganache frosting is really thick. I liked it because it wasn’t as sweet as buttercream, but the chocolate was almost too rich and overpowering. If only I could arrive at some happy medium… the fluffiness of buttercream with the sinful chocolaty-ness of the ganache. Thank goodness I didn’t decide to pipe on huge swirls like I sometimes to, I think I would have passed out in the process of eating it.

But, if you’re the type that likes your men rich and your cupcakes richer, well, bake away! These are the cupcakes of your dreams.

Chocolate Raspberry Truffle Cupcakes

Makes 12 cupcakes


Ingredients:

1 cup coconut milk

1/3 cup canola oil

1 teaspoon vanilla extract

3/4 cup sugar

1 cup all-purpose flour

1/3 cup cocoa powder

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

Raspberry preserves


Whipped Ganache Frosting:

8 ounces good semisweet or dark chocolate

1 cup heavy cream/soy creamer

1/2 teaspoon vanilla


Directions:

Preheat oven to 350 degrees F. Line muffin pan with paper liners.


Whisk together the coconut milk, sugar, oil, and vanilla extract and beat till foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add to wet ingredients and beat until no lumps remain (or very few remain).


Pour into liners, filling each with 1/4 cup of batter. Bake 18-22 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.


For whipped ganache, finely chop chocolate and place in a heat proof bowl of a stand mixer. Bring heavy cream to a simmer. Slowly pour hot cream over chopped chocolate, and allow to sit for 1 minute. Stir until chocolate is smooth and creamy. Add vanilla, and allow ganache to cool to room temperature. If it's hot out, you may need to chill it for a couple minutes, but DON'T forget about it! You want the ganache to be the consistency of room temperature peanut butter. Any thicker and you won't be able to whip it. With stand mixer (or handheld electric mixer), whisk on high for 2 to 3 minutes until lighter brown. It should be the consistency of buttercream. If it's too thick, add more cream 1 tablespoon at a time and whip until it is the proper consistency.


To assemble, spread a thin layer of raspberry preserves on the cupcakes, and spread or pipe on ganache. Enjoy with a BIG glass of water or milk, you'll need it!


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21 Comments Leave a Comment »

  1. That’s so beautiful! It’s almost too nice to eat but I suspect mine won’t turn out that pretty.
    These sound utterly delicious and I’m going to have to make them.
    Your description makes my mouth water … bookmarked and will be making these very soon!

  2. These look absolutely divine!! You have photographed them so well.

    I must try the recipe as soon as I get the chance; I have a huge weakness for chocolate and raspberries so this is a match made in heaven.

  3. These look really awesome! How much raspberry preserves did you use?

    I use the cake bible whipped chocolate ganache and I think its double the amount of cream, which makes for a lighter ganache which might be worth a try.

  4. Ummm… I just forwarded this to my wife…because….she likes cupcakes?

  5. all I have to say is – WOW.

    cheers,

    *heather*

  6. not only beautiful, but totally my kind of cupcake! I’m a chocolate nut and can’t stop even when something is a rich as this recipe is.

  7. Sounds absolutely sinful. Chocolategasms for all!!

  8. those look scrumptious! i hear what you’re saying about the ganache vs. buttercream. sometimes when i want to “lighten up” the ganache, i beat it with a cup or two of sifted powdered sugar, still has that deep chocolate flavor but not as dense.

  9. gorgeous gorgeous! I love absolutely everything about these stunning little gems!

  10. Never met a chocolate that was too rich for me…..ready to try these!
    Maybe these should be mini cupcake size with a fresh raspberry on top to prevent chocolate OD.

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  12. I am definitely the type who likes my desserts SUPER rich. Even if I can only take a bite, I love that bite and I cherish the “richness.” These cupcakes look amazingly decadent and totally delicious! Great job.

  13. That cupcake looks fabulous!

  14. WOW! that looks awesome. I love your blog!

  15. Wow, these look amazing! I have copied down the recipe to give them a go. Can’t wait to try them :)

  16. I made these for a party this past weekend and they were absolutely divine! Definitely one of my new favorite chocolate recipes :) Thanks so much for sharing! H

  17. I love these! I see you use a lot of coconut milk. Do you have a particular reason for doing so, or is it just for the taste?

  18. confession: this is my third love and olive oil cake in three weeks! these are to-die for. hands-down, my new favorite chocolate cupcake base, too.

  19. I made these cupcakes today. I made them as mini and I think that might be a good size to combat the richness. My ganache didn’t look like yours, but that might be a difference in chocolate. This was my first Love and Olive Oil cooking experience, but I’m sure it won’t be my last!

  20. These cupcakes are just superb…Lovely these are !!!!!!!!!!!!!!!!!!!!!!!!!!!

  21. Hey you can get that fluffy and chocolate decadency. http://savorysweetlife.com/2009/08/simply-glorious-chocolate-ganache-recipe-3-ways/ You just let the ganache cool then beat it with the mixer to get that creamy but rich consistency.

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