1 3/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 1/4 cup plus 1 tbsp coconut palm sugar
12 tbsp softened unsalted butter
1/2 tsp salt
2 tbsp pure vanilla extract
3/4 cup buttermilk
1/2 cup raspberry jam
2 cups heavy cream
2 cups semi-sweet chocolate
1/2 tsp salt
Pre-heat oven to 350°F. Whisk together flour, baking powder, and baking soda. Cream softened butter, sugar, and salt until very light and fluffy, scraping down frequently. Add the eggs one at a time and vanilla extract. Mix until incorporated. Alternate adding the dry ingredients and buttermilk. Mix until combined, but do not over mix.
Spoon batter in cupcake lined pans and bake for about 15-20 minutes. Until they are golden brown and a toothpick comes out clean.
To make the chocolate ganache, bring heavy cream to a boil in a saucepan. Add salt and whisk. Pour over chocolate whisking vigorously until it comes together. Set aside and allow to cool at room temperature. Fill cupcakes with raspberry jam. Fill a pastry bag fitted with a star tip and fill with cooled ganache, paint desired design on cupcakes. Store at room temperature in air-tight container, refrigeration will dry out your cupcakes.
Recipe courtesy Vincent Buzzetta, The Cake Artist INC.