Chocolate Coffee Cupcakes with Raspberry Confit

Who among us does not indulge ourselves and our loved ones with delicious desserts? Here’s a recipe for chocolate coffee cupcakes with a little surprise inside. These cupcakes are prepared like a biscuit in boiling water with the addition of hot coffee. Cupcakes are very fragrant, airy, moist, with sweet and sour raspberry confit inside. Top of the cupcakes are covered with a “cap” of the most delicate chocolate butter cream on Italian merengue. A great combination of flavors!

Ingredients

• For raspberry confit:
• Raspberries (fresh or frozen) – 250 g
• Sugar – 75 g
• Fruit pectin NH – 5 g
  *
• For the test:
• Flour – 185 g
• Cocoa powder (dark) – 50 g
• Baking dough – 5 g
• Salt – 1 pinch
• Butter 82.5% (room temperature ° С) – 115 g
• Sugar – 200 g
• Eggs (room temperature ° С) – 2 pcs.
• Milk (warm) – 120 ml
• Espresso coffee (boiling water) – 120 ml
  *
• For cream on Italian merengue:
• Butter 82.5% (room temperature ° С) – 250 g
• Egg whites (room temperature ° С) – 3 pcs. (90 g)
• Citric acid – 1 pinch
• Water – 50 ml
• Sugar – 110 g
• Vanilla extract – 1 teaspoon
• Dark chocolate (melted) – 100 g

Directions

1. Cooking raspberry confit. Place fresh raspberries in a blender bowl and chop until puree. If you have frozen raspberries, then you must first defrost them.
2. We transfer the chopped raspberries to a sieve and wipe them to get rid of small bones.
3. Put the raspberry puree in a saucepan. We put on medium heat and heat to 50 ° C.
4. While the raspberry puree is heating up, combine sugar and NH pectin in a small bowl. Mix well.
5. Add sugar and pectin to the raspberry puree “rain”, continuously stirring the mixture with a whisk.

   

6. Bring the raspberry confit to a boil and cook for about 1 minute.
7. Remove the saucepan from the stove, pour the confit into a clean bowl and cool to room temperature.
8. Punch chilled confit with an immersion blender until smooth and smooth.
9. Then we transfer the finished raspberry mass into a pastry bag with a round nozzle.
10. Cooking dough for cupcakes. Combine flour, dark cocoa powder, baking powder and a pinch of salt in a small bowl. Sift through a sieve, mix thoroughly with a whisk and set aside.
11. In another bowl, combine room temperature butter and sugar. Beat for 2-3 minutes.
12. Without stopping beating, add eggs one at a time, beating well after each added egg.
13. Add warm milk and vanilla extract. Beat on a low speed mixer until smooth.
14. Add dry ingredients and beat everything thoroughly until smooth.
15. At the very end, pour in hot coffee and beat at a low mixer speed until smooth. The hotter the liquid is, the better the cocoa will brew and give off its flavor. This gives the cupcakes a deep, dark brown color. The dough turns out to be a little thin, don’t worry, this is normal.
16. Place the disposable paper capsules in the cupcake mold. We fill paper forms about half. It is very convenient to use an ice cream spoon for this.
17. We bake the chocolate cupcakes in an oven preheated to 180 ° C for 20-25 minutes or until the toothpick inserted in the center comes out dry.
18. After baking, let the cupcakes cool slightly for 5 minutes. Then we remove the cupcakes from the mold, put them on the wire rack and leave to cool completely.
19. While the cupcakes are cooling, prepare the butter cream on Italian merengue. There is already a recipe on my blog where I explain in detail how to make this cream (see the link in the list of ingredients). We do everything as shown in the recipe, only at the end we add vanilla extract, melted dark chocolate and beat well.
20. Let’s start filling and decorating cupcakes. In each cupcake, we cut out the middle using a fruit cored knife or a special cupcake plunger – this is a very handy tool.
21. Fill in the cut holes of each raspberry confit cupcake.
22. Put the finished cream in a pastry bag with a figured nozzle “Wilton (Wilton) 1M”. We decorate each cupcake by making cream “hats”.
23. Sprinkle the cupcakes with chocolate chips on top and garnish with fresh raspberries.
24. These ingredients make 18 small chocolate coffees.

Also Like

Raspberry Chocolate Cupcake

The perfect raspberry chocolate cupcake recipe with a picture and simple step-by-step instructions. More...

Raspberry Chocolate Cupcakes

The perfect raspberry chocolate cupcakes recipe with a picture and simple step-by-step instructions. More...

Chocolate Cupcakes with Raspberry Mascarpone

The perfect chocolate cupcakes with raspberry mascarpone recipe with a picture and simple step-by-step instructions. More...

Chocolate-Kisses-Raspberry Cupcakes

The perfect chocolate-kisses-raspberry cupcakes recipe with a picture and simple step-by-step instructions. More...

White Chocolate Raspberry Cupcakes

The perfect white chocolate raspberry cupcakes recipe with a picture and simple step-by-step instructions. More...

Raspberry Cupcakes

The perfect raspberry cupcakes recipe with a picture and simple step-by-step instructions. More...

Coffee Cupcakes with Cream

The recipe for coffee cupcakes with cream inside. Usually, muffin dough is made from butter. And this recipe uses vegetable – fewer calories, less cost. The cupcake cream inside is made from cream, coffee and chocolate. Ingredients Flour – 1 ½ cups Cocoa ...

Banana Coffee Cupcake

Gorgeous coffee cake with bananas for tea. The excellent combination of coffee and bananas gives an extraordinary taste, somewhat reminiscent of creme brulee, and the subtle sourness of the cherry dilutes the sweetness of the cake. Ingredients 250 ml brew...

Cupcake with Chocolate

Delicious chocolate cake! Soft, delicate, fragrant like an air cloud! I recommend everyone to cook. This is the same cupcake when it is difficult to limit yourself to one piece. Cook: 70 mins Servings: 10 Ingredients Soft butter – 120 g Flour – 120 g Smal...

Raspberry Crumble Cupcakes

The perfect raspberry crumble cupcakes recipe with a picture and simple step-by-step instructions. More...

Chocolate – Coffee

The perfect chocolate – coffee recipe with a picture and simple step-by-step instructions. More...

Raspberry Yogurt Cupcakes with Raspberry Frosting

The perfect raspberry yogurt cupcakes with raspberry frosting recipe with a picture and simple step-by-step instructions. More...

Carrots – Confit

The perfect carrots – confit recipe with a picture and simple step-by-step instructions. More...

Geese – Confit

The perfect geese – confit recipe with a picture and simple step-by-step instructions. More...

Chocolate Cupcakes with Chocolate Buttercream

The perfect chocolate cupcakes with chocolate buttercream recipe with a picture and simple step-by-step instructions. More...

Chocolate and Cherry Cupcakes

The perfect chocolate and cherry cupcakes recipe with a picture and simple step-by-step instructions. More...

Chocolate Butterfly Cupcakes

The perfect chocolate butterfly cupcakes recipe with a picture and simple step-by-step instructions. More...

Chocolate Chip Cupcake

A cupcake with chocolate chips can help out any hostess in case of an unforeseen visit to guests, since it is prepared quickly and easily. And it turns out amazingly tasty, melting in the mouth, tender and aromatic. Cook: 1 hour 20 mins Servings: 6-10 Ing...

Chocolate Cupcake with Icing

Chocolate cake is a delicious pastry for tea or coffee. The chocolate glaze gives the cake a special charm. Ingredients Eggs – 3 pcs. Vegetable oil (odorless) – 120 ml Vanilla sugar – 10 g Sugar – 180 g Flour – 250 g Baking powder – 1 teaspoon Cocoa powde...

Chocolate Cupcake with Pears

Every year, it is this pearcake that opens my fall season. The cake has an unrealistically rich chocolate flavor, and pears give it juiciness and tenderness. I am sure that this recipe will appeal to everyone who loves chocolate as much as I love it! Cook...