1. 110 gm Dark Chocolate, sliced into pieces 2. 1/2 cup Heavy Cream
Ingredients for Others
1. 12-14 fresh Raspberries
Procedure of Chocolate Cupcake with Raspberry Buttercream and Chocolate Glaze
To make Cupcake, preheat over to 350F. Stain muffin tin or line with muffin liners. In a wide mouth bowl mix the things Sugar, Flour, Cocoa Powder, Baking Powder, Baking Soda and Salt. Crack in the egg, spoon in the Sour Cream and pour in the oil and the Vanilla Essence then mix all above things until it mixed properly.
Pour in the boiling water and mix slowly until it becomes smooth and fluid.
Separate batter evenly among prepared muffin cups, around half way full. Transfer muffin tin to oven and bake up-to 15 to 20 minutes.Transfer muffin tin to a wire rack and allow cupcakes cool completely.
To make a butter cream, first beat butter for a few seconds in a hand mixer with the paddle attachment on a medium speed. Then add Add powdered sugar in it and turn your mixer on low speed & beat until the Sugar incorporates with the Butter. After that add Vanilla Essence, Heavy Cream and Raspberry Puree, beat again for 3-4 minutes till the Butter Cream becomes light and softy.
To make a Chocolate Ganache, set chocolate into a bowl & keep aside. Take a small heavy sauce pan and bring a Heavy Cream almost to a boil for few minutes on a medium heat. Pour hot cream in chocolate, allow sit for 5 minutes. Stir softly with a rubble spatula till smooth & flossy. Then cool to room temperature. and it becomes stiff, microwave the ganache for 5 to 10 seconds. Freeze the Cupcakes with the Butter Cream and Drizzle with Chocolate Ganache. and place fresh Raspberry at top of the Cupcakes.