Red Raspberry, Triple Chocolate Cupcakes

I’m not usually much into Valentine’s Day. As my husband would say, it’s a Hallmark holiday meant to induce spending and, for many, buying things they don’t really need. We’ve had our share of money struggles during our 27 years of marriage so we’re pretty conservative when it comes to made-up holidays that just want you to buy things.

BUT! I’m all for making treats for my family for said holidays! For instance, I dreamed up these cupcakes while driving home from my parents’ house one night. I couldn’t wait to try them out to see if they were as good as my dreams said they would be.

I wasn’t at all disappointed! Oh.My.Goodness. These things were to.die.for. Now, I like chocolate and I like raspberries and I like white chocolate but this combination takes those three flavors to a whole new level!

The cake part is from a recipe I’ve been making since childhood. I simply converted it using King Arthur gluten-free flour. I’ve made it with many different flour mixes since being gluten-free but I think King Arthur makes the most moist, light version. I also reduced the amount of cocoa I put in it since I knew I was adding the ganache and white chocolate. It gives the cakes more of a “milk chocolate” flavor and color.

I cut the original recipe in half too. So, this makes a dozen cupcakes. I felt it best to conserve ingredients, to be honest. If you’re making these for your family, I would think 12 would probably be enough. if you’re making them to take to an event, then, by all means, double that recipe! Your friends are going to LOVE these! Get it? Love = Valentine’s Day? yeah … never mind…

Anyway … This recipe may take a little longer because of all the cooling and allowing to set up but when you take that first bite and your eyes roll back in your head, you will thank me.

You’re welcome. <3

Red Raspberry, Triple Chocolate Cupcakes

 

Author:

Cherise Harper

Print

 

Ingredients

• For the Cupcakes:
• 1 cup sugar
• 1 ½ cups gluten-free flour (I used King Arthur)
• ½ tsp. salt
• ¼ tsp. cocoa
• 1 Tbls. baking soda
• 2 Tbls. vinegar
• 1 tsp. vanilla
• ⅓ cup oil (can use refined coconut oil)
• 1 cup warm water
• For the Gananche:
• 4 oz. semi-sweet chocolate, chopped
• 4 oz. heavy cream
• 1 pint Red Raspberries (choose the best ones)
• 2 oz. White chocolate
• 1 tsp. coconut oil

Instructions

1. For the cupcakes:
2. Combine all dry ingredients.
3. Combine all wet ingredients.
4. Mix the two together until smooth.
5. Divide into 12 cupcake papers in cupcake pan.
6. Bake for about 15 minutes or until toothpick comes out clean.
7. Allow to cool.
8. For the Gananche:
9. Heat cream to almost boiling.
10. Pour overtop of chocolate and allow to sit for about 5 minutes.
11. Stir until smooth.
12. Immediately dip cupcake tops in ganache and top with three red raspberries.
13. Chill to set ganache.
14. Melt white chocolate and 1 tsp. refined coconut oil and drizzle onto cupcakes.

3.4.3177