Raspberry Mocha Cupcakes

I’m always mystified at the new coffee drink flavor combinations that they come up with and some that customers come up with… “I’d like a non-fat caramel macchiato unicorn blood crunch drizzle.. ” Or at least that’s what their orders sound like to me when I’m grumpy and uncaffeinated in the morning. To each their own, but about as crazy as I get is switching from a vanilla latte to raspberry mochas in the winter time. Those tasty overpriced raspberry mochas were the inspiration behind these cupcakes.

The cake is dense, chocolatey, and made with freshly brewed coffee. The center is filled with a homemade raspberry sauce that’s the perfect amout of sweet and tart. On top is a fluffy mound of chocolate buttercream frosting with more of the raspberry sauce flowing down. It’s pure decadence and perfect for any chocolate lover.

And who knows.. maybe one day I’ll order one of those over-complicated how-can-you-still-call-it-coffee coffees and be inspired to create unicorn blood crunch drizzle cupcakes!

(makes 12 cupcakes)

Ingredients:

1/2 cup unsalted butter

3/4 cup brewed coffee

1 tsp vanilla extract

1/4 cup + 2 Tbs unsweetened cocoa powder

1 cup sugar

1 cup flour

3/4 tsp baking soda

1/2 tsp salt

1/3 cup sour cream

1 egg

Chocolate Buttercream Frosting:

1 cup unsalted butter, softened

1/2 cup unsweetened cocoa powder

1/2 tsp vanilla extract

2 to 2 1/2 cups powdered sugar

1 to 2 Tbs milk

Raspberry Sauce:

1 1/2 cups fresh raspberries*

2 1/2 Tbs sugar

Juice from half a lemon

1/4 tsp vanilla extract

*This will be about 1 and a 1/2 (6oz) packages of raspberries – reserve the rest for garnish.

Now even though the raspberry sauce ingredients are listed last, this is actually what we’ll start with. The sauce needs to be completely cooled so as not to melt the frosting when you drizzle it on and can even be made a few days ahead of time.

In a medium sized saucepan, stir together raspberries, sugar and lemon juice. Cook over low to medium heat, stirring and mashing raspberries for 8-10 minutes until mostly liquid and seeds. Remove from heat, stir in vanilla extract, and strain into a bowl using a fine mesh sieve. Press on pulp to get as much sauce as possible. It helps if you regularly scrape the bottom of the sieve into the bowl in between pressing pulp through. Stir and place sauce in the refrigerator to cool while you prep the rest.

Preheat oven to 350 degrees F (176 degrees C) and line a 12 cup muffin tin with paper liners.

(1.) For the cupcakes you’ll combine the butter, coffee, cocoa powder, and vanilla in a medium sized saucepan over low-medium heat. Melt butter and whisk ingredients together until mixed. Remove from heat and set aside. In a large bowl, sift sugar, flour, baking soda, and salt together and set aside. (2.) In a medium bowl, whisk together sour cream and egg. (3.) Slowly pour chocolate mixture into the sour cream and egg bowl while continuously whisking together. Make a well in the center of the flour mixture and pour in wet ingredients. Whisk together until no lumps remain. (4.) Fill cupcake liners 3/4 of the way full.

Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. When done baking, let cupcakes cool in the pan for 5 minutes before transferring them to a cooling rack. Give them about 15-20 minutes to cool completely.

(5.) Take a paring knife and cut a cone about an inch down in the center of the cupcake. Carefully remove and then cut the end off just leaving the top. Almost like when you’re carving a pumpkin and making the top of the jack o’ lantern. (6. & 7.) Add a spoonful of the raspberry sauce until sauce just about reaches the top. (8.) Place the top back on and repeat with remaining cupcakes.

In a large bowl beat butter and cocoa powder together. Stir in vanilla extract and then beat in powdered sugar 1 cup at a time, scraping down the sides as needed. If the frosting seems too thick, add a tablespoon or two of milk and continue to mix until frosting is light and creamy. Transfer frosting to a pastry bag and frost the tops of the cupcakes.

Drizzle some of the raspberry sauce across the top, garnish with a fresh raspberry, and serve!