This stunning raspberry jam–filled chocolate cupcake relies on a few components, all of which can be made ahead and assembled before serving. The chocolate ganache will hold in the refrigerator for a week. So, if you have a special occasion coming up and a busy week ahead, with just a little planning you can spread the steps out and still deliver an elaborate dessert.
MAKES 24 cupcakes
INGREDIENTS
24 Super-Rich Chocolate Cupcakes, prepared as directed through step 8
1½ cups (510g/18oz) raspberry jam
Chocolate Ganache, warm
½ recipe White Chocolate Raspberry Meringue Buttercream
½ pint raspberries
- Use the handle of a wooden spoon to poke a hole in the top of each cupcake. Fill a piping bag with the raspberry jam. Squeeze the bag until the jam comes to the top of the cupcake. Set aside.
- Pour the warm ganache into a wide bowl. Dip the top of each cupcake into the warm ganache, twirling until coated. Place on a cooling rack to firm up.
- Fit a piping bag with a Wilton #1M tip and fill with the buttercream. Pipe a rosette in the middle of the cupcake. Top with a fresh raspberry and serve.