Monday, February 11, 2013

Chocolate Raspberry Kisses

If there's a day that calls for chocolate, it's Valentine's Day. Victoria Abbott shared two chocolate recipes on Saturday, so if this one doesn't strike your fancy, scroll back a little.

Naturally, with a book called The Diva Frosts a Cupcake coming out in June, I'm still baking cupcakes every chance I get. This time, I made tiny little kiss size cupcakes to feed to your sweetheart. Instead of a big fluffy frosting, I used a decadent chocolate glaze. Every kiss needs a little pizzazz, right? There's a teeny bit of liqueur in a buttercream underneath that glaze. I used Chambord, a raspberry liqueur, but you can use your favorite, Grand Marnier or Amaretto would work just as well. And you don't have to buy a big bottle (well, that's up to you!). The recipe calls for 3 tablespoons and the cute little airline size bottles contain about 4 tablespoons.

Although this recipe requires three steps, don't despair. It can be made ahead of time. Plus, the steps are really very easy. The cupcake recipe makes 24 regular cupcakes or 48 mini-cupcakes. That's a lot of cupcakes! I baked 12 regular cupcake and 24 minis but only completed a few. The rest are going into my freezer so I can pull them out when I need a dessert in a pinch. I can frost them any way I like then.

Note that regular cupcake liners should be filled only about 1/2 full, while the minis should be filled almost to the top. The minis will rise more, but we want the top to be a little bit bigger for ease of dipping it in the chocolate.

Chocolate Raspberry Kisses
(Makes 24 regular cupcakes or 48 minis)

Cupcakes
1 1/3 cup flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup unsweetened cocoa powder

1/2 cup (1 stick) butter, room temperature
1 1/3 cup sugar
2 eggs, room temperature
1 cup milk
1 1/2 teaspoons vanilla

Preheat oven to 350. Line a cupcake pan with paper liners.

Mix the flour, baking soda, baking powder, and cocoa powder in a bowl. Mix thoroughly with a fork. Set aside.

Cream the butter with the sugar. Beat in each egg, mixing thoroughly. Add part of the cocoa mixture, alternating with the milk. Add the vanilla and mix.

Fill regular cupcake liners about half full. Fill mini-cupcake liners just below the top.


Bake regular cupcakes for 16 minutes. Bake mini-cupcakes for 15 minutes.

Buttercream
(double recipe for entire batch)
2 tablespoons butter
1 cup powdered sugar
3 tablespoons Chambord or other liqueur

Beat all the ingredients until smooth.

Spread a light layer across the top of each cooled cupcake.

Chocolate Glaze
(double recipe or make twice to glaze entire batch)
2/3 cup semi-sweet chocolate chips
1/4 cup heavy cream
2 tablespoon butter

Place the chocolate chips and the cream in a microwave safe container.

 

I like to use a 2 cup Pyrex measuring cup. Microwave about 40-50 seconds. Whisk until smooth. Whisk in butter.


Dip the top of each cupcake into the chocolate. Garnish with a fresh raspberry while the chocolate is still warm.

And a big ol' Valentine kiss to each of you!


11 comments:

  1. So pretty, Krista, and perfect for Valentine's Day...or any day. I was craving a chocolate cupcake last night. (Where were you?!:)) Love the Chambord in the buttercream.

    ~ Cleo

    P.S. Warmest congrats on your Agatha nomination for Best Novel of the year. We're all so proud of you, K! Well done and well deserved.

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    Replies
    1. Aww, thanks, Cleo. It's such an honor to be nominated.

      Too bad we don't live closer! These cupcakes are loaded with chocolate. I would have been very happy to share.

      ~Krista

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  2. Aww, I knew there was a reason I keep collecting cupcake tins, including minis.

    But where do you find such plump, perfect raspberries this time of year?

    I echo Cleo on the Agatha nom: congratulations! Divas rock!

    ReplyDelete
    Replies
    1. Sheila, there are lots of things that aren't easy to come by here, but my grocery store has had gorgeous Driscoll's berries almost all winter long. I suspect it's time to put those cupcake tins to work!

      Thanks for the congratulations. And congratulations to you for your nomination!

      ~Krista

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  3. Gorgeous Krista! more chocolate coming on Thursday:)

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    Replies
    1. I'm looking forward to it, Lucy! Thursday is chocolate day, for sure!

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  4. Chocolate and raspberries sounds like a marriage made in heaven.
    And baking a bunch, then freezing some for later? Brilliant.
    Thanks
    And congratulations to all of you

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    Replies
    1. Thanks, Libby! I have to admit that I like having a stash in the freezer. And I never sneak one -- or two . . .

      ~Krista

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  5. Krista, congrats on all your noms this week. Very excited for you. And these little darling cupcakes? Oh, my. Gorgeous! Can't wait to find all the other cupcake recipes in your new Diva mystery.

    Hugs and "kisses"

    Avery aka Daryl

    ReplyDelete
    Replies
    1. Thank you, Avery! I hope you'll like some of the recipes in the book. The strawberry cupcake recipe turned out very well. It's one of those recipes that I don't dare make because *I'll* eat them!

      ~Krista

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  6. Very Pretty!

    ReplyDelete

 

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