DARK CHOCOLATE RASPBERRY ROCA CUPCAKES

Submitted by: Kim Arnold

Description: Submitted to the 2017 Washington State Fair ROCA® Elegance Baking and Confection Contest.


  • Prep Time: Approx. 40 min

  • Total Time: Approx. 1 hr

  • Yield: 12 Cupcakes


INGREDIENTS

  • 1 1/2 cup semi-sweet chocolate chips

  • 1/3 cup cocoa powder

  • 3/4 cup hot coffee

  • 3/4 cup sugar

  • 6 Tbsp vegetable oil

  • 2 eggs

  • 2 tsp white vinegar

  • 1 tsp vanilla

  • 3/4 cup flour

  • 1/2 tsp salt

  • 1/2 tsp baking powder

  • 3/4 cup heavy cream

  • 1 cup semi-sweet chocolate chips

  • 1/4 cup seedless raspberry jam

  • 10 pieces Almond ROCA, crushed

DIRECTIONS

  1. Heat cream and 1 cup of semi-sweet chocolate chips in microwave for one minute in a microwave safe container. Stir until chocolate is melted. Place in fridge to cool.

  2. Mix together 1/2 cup chocolate chips, cocoa, and coffee. Stir until chips are melted. Stir in oil, vinegar, vanilla, sugar, and eggs. 

  3. Mix together flour, salt, and baking powder. Stir into wet ingredients.

  4. Pour batter into 12 lines muffin pan cups

  5. Mix 4 crushed pieces of roca into 1/4 cup of the chocolate and cream mixture. Drop 1 tsp of this mixture into the center of each cupcake, followed by 1 tsp of raspberry jam.

  6. Bake at 350 degrees for 17-20 minutes until set

  7. Allow cupcakes to cool and frost with remaining ganache. Sprinkle remaining crushed ROCA on top of cupcakes.