St. Dalfour Chocolate Cupcakes with Raspberry Filling
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Cooking tools:
- Piping bag
- Offset spatula
- Muffin tin
- Cupcake liner
- Stand mixer
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Spatula
- Sifter
- Cooling rack
- Oven
- Paring knife
- Peeler
- Fine-mesh sieve
- Spoon
Ingredients
- 1 C unsalted butter, room temperature
- 1 1/2 C granulated sugar
- 4 eggs, room temperature
- 1/2 C sour cream
- 2 1/2 All-purpose flour
- 3/4 C cocoa powder
- 1 1/2 baking soda
- 1/2 baking powder
- 1/2 tsp salt
- 1 C full-fat milk, warm
- 2 tsp instant coffee powder
- 1 tsp vanilla extract
- St. Dalfour Red Raspberry fruit spread
- Fresh raspberries for garnish
- Shaved chocolate for garnish (optional)
- 3 1/2 C powdered sugar, sifted
- 3/4 C cocoa powder, sifted
- 6 Tbsp heavy cream (more if needed)
- 3/4 tsp salt
- 2 tsp vanilla extract
- 1/2 tsp instant coffee, diluted 1n 1 Tbsp warm water
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