Chocolate Red Wine Filled Cupcakes

Ingredients

Directions

1. Heat oven to 350°F. Line cupcake pan with liners
2. In a stand with your paddle attachment (or with a hand mixer) mix together sugar, flour, cocoa, baking powder, baking soda and salt on low speed until fully combined.
3. Add egg, buttermilk, oil and vanilla; beat on low speed until combined, then turn up to medium speed and mix for additional minute.
4. Heat ¼ cup of water in a small saucepan until boiling; mix into batter along with coffee.
5. Fill cupcake liners ⅔ full and bake 22 to 25 minutes or until toothpick inserted comes out clean. Transfer to cooling rack and cool completely before frosting

1. Add heavy cream to a small saucepan and heat on low heat until the cream is steaming and just about to boil.
2. Add chocolate chips to a large glass or heatproof bowl. Pour the warmed cream over the chocolate chips. Add in the red wine and a pinch of salt. Allow to stand for about 2 minutes to soften the chocolate chips completely, then whisk until completely smooth.
3. Let cool to room temperature before filling cupcakes

1. For the raspberry puree: place raspberries and sugar in a small sauce pan over medium heat. Bring to a low boil and cook, stirring frequently until raspberries are broken down and juices are released, about 4-5 minutes. Remove and transfer to a fine mesh strainer placed over a bowl. Using a spatula or wooden spoon, strain the liquid into the bowl and discard the seeds. Let cool completely to room temp (you can speed this process up by placing the bowl in the freezer).
2. Place cold whipping cream in stand mixer with whisk attachment (or in a bowl with your hand mixer). Whip on medium speed until soft peaks form.
3. Add in vanilla and cooled raspberry puree (it should be about 3 tbsp), and continue to whip until stiff peaks form. (it should hold its shape)

1. Using an apple corer or paring knife, make a small hole in the middle of your cupcakes.
2. Fill each hole with about 1 tbsp of cooled ganache.
3. Place whipped cream in piping bag and swirl on top of cupcakes. You can also just spread with a small spatula.
4. Top each cupcake with 1 fresh raspberry and shaved chocolate (optional)