Vanilla Cupcakes With Raspberry Jam Topped With Chocolate Ganache

Added to Recipes on Tue 02/21/2012




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

3 eggs

2 tbsp pure vanilla extract

3/4 cup buttermilk

1/2 cup raspberry jam


Chocolate Ganache

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.


Get the recipe for a Brown Butter Toasted Almond Chocolate Chip Blondies, made with coconut palm sugar.