Dark Chocolate & Raspberry Buttercream Cupcakes with Chocolate Glaze
INGREDIENTS
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1-1/2 cups (190 g) all-purpose flour
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1-1/2 cups (300 g) white sugar
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1/2 cup (60 g) dark cocoa powder (I use Cacao Barry Extra Brute)
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1-1/2 teaspoons (7 g) baking soda
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1-1/2 teaspoons (7 g) baking powder
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1-1/2 teaspoons (7 g) cornstarch
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1 teaspoon (8 g) salt
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2/3 cup (160 ml) buttermilk
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1/2 cup (120 mL) brewed coffee or espresso, hot
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1/3 cup + 1 tablespoon (95 ml) vegetable oil
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2 eggs, room temperature, lightly beaten
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1 tablespoon (15 mL) pure vanilla extract
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5 large, fresh egg whites (150 g)
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1-1/4 cups (250 g) sugar
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1-1/2 cups (3 sticks)(340 g) butter, cut into cubes and cool, but not cold
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2 teaspoons (10 ml) pure vanilla extract
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1/4 cup (59 ml)(or to taste) raspberry puree OR a handful (about 1 cup, or more to taste) of fresh, washed, and dried raspberries
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pinch of salt
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few drops pink food colouring (optional)
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4 oz (115 g) high quality bittersweet chocolate, coarsely chopped or callets
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1/3 cup (76 g) unsalted butter, at room temperature and cut into cubes
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