Dark Chocolate Raspberry Cupcakes

These

cupcakes

were

devoured

in less than

24 hours!

The whole

batch...

gone

in one

day.

They

were that

good!

 

Dark Chocolate Raspberry Cupcakes

Adapted from Love & Olive Oil

1 cup coconut milk
1/3 cup canola oil
1 teaspoon vanilla extract
3/4 cup sugar
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tsp espresso powder
Raspberry jam

Whipped Ganache Frosting:
8 ounces good dark chocolate
1 cup heavy cream
1/2 teaspoon vanilla

 
1. Preheat oven to 350 degrees.

2. Whisk together the coconut milk, sugar, oil, and vanilla extract and beat till foamy. 

3. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, espresso powder and salt. Add to wet ingredients and beat until no lumps remain.

4. Pour into liners, filling each with 1/4 cup of batter. Bake 18-20 minutes. Transfer to a cooling rack and let cool completely.

5. For whipped ganache, place chocolate in a heat proof bowl.

6. Bring heavy cream to a simmer. Slowly pour hot cream over chopped chocolate, and allow to sit for 1 minute. Stir until chocolate is smooth and creamy. Add vanilla, and allow ganache to cool to room temperature. 

7. With handheld electric mixer, whisk on high for 2 to 3 minutes until lighter brown. It should be the consistency of buttercream.

8. To assemble, spread a thin layer of raspberry preserves on the cupcakes, and spread on ganache.