Chocolate Cupcakes with Chambord Chocolate Ganache
IntroEditors Note: For those unfamiliar with Chambord liqueur, it is a French liqueur that is made with raspberries, blackberries, cognac, Madagascar vanilla, honey, and Moroccan citrus peel.
- 1 cup unsalted butter, softened
- 1 cup water
- 3/4 cup unsweetened cocoa powder
- 2 cups flour
- 2 cups sugar
- 1/2 tsp salt
- 1 1/2 tsp baking soda
- 2 eggs
- 1/2 cup sour cream
Chambord Chocolate Ganache
- 3 cups bittersweet chocolate chips
- 1 cup heavy cream
- 1 1/2 tbsp corn starch
- at least 50 mL or 1.7 ounces, or a little less than 1/4 cup of Chambord, or other raspberry liqueur
Preheat your oven to 350 degrees Fahrenheit and line your cupcake pan(s). Bring the butter and water to a simmer and then whisk in the cocoa powder until smooth. Remove from the heat and allow to cool slightly.
Sift the flour, sugar, baking soda and salt together in a large bowl and set aside.
Beat the eggs and sour cream together until combined.
Gradually add the cocoa mixture to the eggs, constantly mixing so that you don't scramble the eggs.
Gradually add the dry mixture to the wet. Fill the cupcake cups (I filled them somewhere between 1/2 to 2/3 of the way up) and bake for about 12 minutes, or until a toothpick comes out clean. Rotate halfway through to ensure even baking. Allow to cool completely before frosting.
Over a double boiler (or a heatproof bowl over a pot of simmering water, making sure the bottom of the bowl doesn't touch the water) melt the chocolate chips, heavy cream and corn starch together. Once mixture is smooth, take it off the heat and stir in the liqueur until combined. Set aside and allow to cool so that it can thicken up.
Note: I added 50 mL of the Chambord but felt that there wasn't enough of that raspberry flavor I was looking for, so I would suggest adding more a little at a time until you have the desired taste. Or maybe even adding a raspberry flavored filling would help. I plan on making a filling the next time I make these and if it works out, I will update this post with the filling's recipe.
Once your cupcakes are cool, frost them with a pastry bag, plastic baggie, dip the cupcakes, or do what I did and just spread the frosting on with a spoon (if you spoon and spread them, you'll probably only need a half of the ganache recipe).
Tip: If you're frosting with a bag, you should wait until the the ganache is firm enough, or else it'll just run all over the place.
Now that you have learned how to make chocolate cupcakes with chambord chocolate ganache, please be sure to view these other chocolate recipes and these cake recipes.
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