1 Bismark tip or mellon baller for coring/ filling the cupcakes
1 Star tip for icing the cupcakes
Ingredients
For the cupcakes
1packagegluten-free chocolate cake mixI like Pamela's
3eggs
1/2cavocado oil
1 1/2cupswater
For the frosting
8ozMiyokos plant based butter1 package
2cupspowdered sugarsifted
1/3cupcocoa powdersifted
100gramsdark chocolatemelted, then cooled on the counter to room temperature
To fill & decorate the cupcakes
1cupraspberry jam
20fresh raspberries
2Tbspdehydrated raspberriescrushed
Instructions
Take the butter out of the fridge and set on the counter. It needs at least 2-3 hours to come to room temperature. Don't rush it. This is not something you can do in the microwave. To get a nice, creamy frosting you need a room temperature butter.
Follow the cake mix instructions to bake the cupcakes. (Preheat oven to 350*, line a cupcake pan with 20 liners, combine ingredients, etc. I use 3 eggs for a lighter cake.)
Melt the dark chocolate in a double boiler. (Take a small/medium saucepan, put 3 inches of water in it, and put a metal bowl over it. The bowl needs to be larger than the saucepan so it's not floating on the water. Put the chocolate chips into the bowl. Bring the water to a boil and then turn the temperature down to low. Stir the chocolate occasionally until melted.) Once melted, remove the chocolate from the stove and allow to cool to room temperature or slightly warmer on the counter. You don't want the chocolate to be so warm that it causes the butter to melt.
Fill the cupcakes with the raspberry jam. Either use an icing bag/gun with a Bismark tip, or use a melon baller to core the center of the cupcake to create a small space for the jam. It's ok that the top of the cupcake will be marred; this will be covered by frosting. Fill all of the cupcakes with the raspberry jam.
Make the frosting. In a stand mixer using a paddle attachment beat the butter for a few minutes, until fluffy. Sift in the powdered sugar, and beat for 5 more minutes. Sift in the cocoa powder, and beat a few more minutes. Finally add in the melted, cooled dark chocolate and beat until everything looks uniform and evenly distributed. It should be rich and chocolatey!
Ice the cupcakes. You'll want to use a star tip for this. Load your icing bag or icing gun with frosting and make swirls on all of the cupcakes. This recipe makes what I consider a reasonable amount of frosting for each cupcake. If you want a tower of frosting on each one, plan to double the recipe for the frosting.
Decorate the cupcakes. Crush up the dehydrated raspberries for sprinkling. Place one raspberry upside down in the center of each cupcake. Then sprinkle raspberry dust over each cupcake. Ta da! You did it!
Notes
If you prefer regular butter instead of non-dairy butter, substitute 2 sticks. Soften it to room temperature on the counter as you would with the non-dairy butter.