Sometimes, making rich foods is fun. However, sometimes I want to actually be able to eat what I make without the fear of getting diabetes if I take another bite. So, when I had an urge to eat cupcakes today, I knew I couldn’t just make your standard chocolate cupcakes with buttercream frosting.
I call this recipe healthy, because it really gives you health benefits (or so I tell myself when I’m on my third one). The whole wheat is good for you. The fresh raspberries, although made into a curd, has vitamins and other good stuff. And chocolate has antioxidants… right? But the best thing is that it’s not as bad for you as some of the other cupcakes out there
coughsprinklescough. Which means you can eat without the guilt.
The entire process is quite simple. Make your standard healthy cupcakes. Cut out a hole, fill with raspberry curd, pop the top back on, and glaze with some dark chocolate ganache. Despite it being pretty heavy with chocolate, the sourness of the raspberry provides the contrast it needs to keep this light.
Inspired by Chef John’s Red Velvet Cupcakes
Makes 11-12 cupcakes
1/2 cup all-purpose flour
3/4 cup pastry whole wheat flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon fine salt
2 tablespoons unsalted butter, room temperature
3/4 cup white sugar
2 eggs, room temperature
3/4 cup milk
2 teaspoons white vinegar
Preheat oven at 350 F.
1. Sift together the dry ingredients in a medium sized bowl (from the flour to the salt). Set aside.
2. In a large bowl or in a mixer, beat the butter until smooth. Slowly beat in all the sugar until the butter is light and fluffy.
3. Slowly beat in the eggs, not at the same time. Making sure your eggs are room temperature will lessen the chance of the butter curdling on you (trust me, it’s no fun when that happens). The butter/egg mixture should be smooth and still somewhat hold a shape.
3. Slowly mix in the milk and vinegar. This mixture may look quite wet, but go ahead and all of the milk, please.
4. Using a whisk (using the mixer at this stage might overwork the batter), gently mix in the dry mixture to wet. Make sure the batter is mixed thoroughly, but don’t mix it more than necessary. Nobody like tough cupcakes.
5. Bake for about 20 minutes or so. Let cupcakes cool to room temperature before filling or glazing.
12 ounces fresh raspberries
2 tablespoons sugar
1 heaping tablespoon cornstarch
1. Blend all the ingredients together.
2. Strain mixture into a saucepan, to remove all the seeds. Bring mixture to a simmer, stirring constantly. Cook until desired consistency. If you run a finger on the back of a covered spoon, the trail should remain clear.
3. Pour mixture into a bowl, and place plastic wrap directly on the surface of the mixture to prevent a skin from forming. Let it cool.
Chocolate Ganache Glaze
1/2 cup bittersweet chocolate chips (or a large piece cut into small chunks)
1/2 cup heavy cream
1. In a sauce pan, heat the heavy cream until it reaches a boil.
2. Pour the heavy cream over the chocolate. Let it sit for a minute.
3. Stir the chocolate/heavy cream until ganache comes together and is smooth. If the mixture is too thin, add a little more chocolate and vice versa. Use the chocolate immediately.
Using a paring knife, cut a cone from the top of the cupcake. Fill the hole with raspberry curd. Cut the pointy tip off of the cone, so you’re just left with a flat cap. Place the cap back onto cupcake. Dip the top of the chocolate into the ganache, to cover it. My caps didn’t fall off, but if yours do, spoon the ganache on instead. Grate some dark chocolate on top while the ganache is still wet, if you want. But of course you do, it’s more chocolate.