1make chocolate cake as directed. Insert the end of a wooden spoon or dowel into the center of each cooled cupcakes to make a hole. Fill a zip top plastic freezer bag with 1 1/2 cups raspberry jam. Use scissors or kitchen shears to snip about 1/4 inch from one corner of bag. Insert bag into the hole of 1 cup cake. Squeeze gently until filling comes to the top of the cupcake. Repeat with remaining cupcakes. Frost each cupcake with chocolate ganache. Melt remaining 1/2 cup raspberry jam, and drizzle over top of each cupcake. Top each with one raspberry and silver dragees. Makes 24 cupcakes
1 cup Dutch process cocoa
2 cups boiling water
1 cup butter, softened
2 cups superfine sugar
four large eggs
2 3/4 cup soft wheat flour or all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoons salt
1 teaspoon chocolate extract
paper baking cups
vegetable cooking spray
preheat oven to 350°. Mix cocoa with boiling water in a large heatproof bowl, stirring until blended and smooth. Cool completely.
Beat butter at medium speed with mixer until creamy. Gradually add sugar, beating until blended. Add eggs, one at a time, beating until blended after each addition.
Mix flour and next three ingredients. Add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chocolate extract. Place paper baking cups into two muffin pans, 12 cup capacity each, and coat with cooking spray. Spoon batter into cups, filling two thirds full.
Bake at 350° for 12 to 15 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks to cool completely. Makes 24 cupcakes.
cook cream in a heavy non-aluminum pan over medium heat, stirring often, just until begins to steam. Do not boil. Remove from heat.
Place chocolate in a glass bowl. Slowly add hot cream to chocolate, beating with a whisk until chocolate melts and mixture is well blended. Mixture will thicken as it cools. Makes about 2 cups.