12 Days of Holiday Savings! DAY 11. Take advantage of our bundle deals to create a tasty Holiday Season for you and your guests.
Ingredients
- 1½ cups all purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp baking soda
- pinch of salt
- 1¼ cups granulated sugar
- ½ cup Ariston Chocolate Infused Olive oil
- ½ cup milk
- about ¾ cup fresh raspberries (or frozen), about 2-3 raspberries per cupcake
- 2 tablespoons Ariston Raspberry Condimenti
GANACHE INGREDIENTS (FROSTING)
- 1 cup heavy whipping cream
- 8 ounces semi-sweet chocolate chips
Directions
Preheat oven to 350 degrees F. Line enough muffin pans with cupcake liners to hold about 12 cupcakes. Set pans aside.
Sift the 1½ cups of flour, ½ cup of cocoa, ½ teaspoon of baking soda and pinch of salt into a medium bowl.
In the bowl of a stand mixer, add the 1¼ cup of sugar and ½ cup of butter EVOO. Mix well with a whisk attachment on medium speed (about 1 minute). Add the ½ cup of milk and mix until combined.
With the mixer on low, add the sifted dry ingredients slowly until the batter is well blended.
Spoon about 2-3 tablespoons of batter into each cupcake liner.
Embed two raspberries into the batter of each cup.
Cover the raspberries with remaining batter distributing evenly among the cupcakes.
Bake in preheated oven for about 25 minutes or until cupcake tops spring back when touched lightly. When done, let the cupcakes cool, in the pans, for about 10-12 minutes. Next, remove cupcakes from pans and place on rack to completely cool before frosting.
While the cupcakes cool, prepare the ganache (frosting). Measure out 8 ounces of chocolate chips into a small bowl and set aside. Boil the 1 cup of heavy cream until just bubbling. Pour heated heavy cream over the chocolate chips and let stand for about 5 minutes.
Slowly stir the mixture until the chocolate chips start to melt. Whisk until the ganache is smooth and glossy. Let it cool slightly until it thickens to a spreadable frosting.
Frost Cupcakes and Enjoy!
