Chocolate Raspberry Cupcakes Cooking Class with Heidi Leuzler

1. Sift (or whisk) all dry ingredients together in a large bowl.
2. In a separate bowl, mix eggs, oil, sour cream, melted butter, and vanilla until well-mixed.
3. Make a well in the dry mixture, add the wet mixture, and mix until blended.
4. Add the boiling water in 3 parts, mixing slowly so it doesn’t splash or make clumps.
5. Fold in the mini chocolate chips.
6. Spoon batter into cupcake tin (#20 scoop, 1.625 ounces, 3 tablespoons, or a short 1/4 cup)
7. Bake for 15 minutes at 350 degrees F.
8. Remove from oven and cool before finishing.
9. When cool, remove the core from the center of the cupcake, being sure not to break through to the bottom of the cake.
10. Fill with raspberry jam or a filling of your choice. Replace the top of the cake core (optional). If you already ate the core, add a touch of extra ganache in the hole and smooth it with the back of a spoon so the top is smooth. Let that cool.

*Use the accompanying table (below) to determine how to proceed with your cupcakes to reach your desired outcome.

1. Grate, crush, chop, or use a food processor to break the chocolate into small pieces (max 1 inch, but 1/4-inch is great!)
2. Heat the cream until scalding (heating it just below the boiling point). Add the raspberry jam and salt and reheat. Cream can boil without much damage, but try not to let it boil.
3. Pour the hot cream over the chocolate. This is easiest and fastest in a food processor, but you can use a spoon, whisk, or beaters too. Stir until the chocolate is completely melted. Add the syrup and incorporate it well.
4. Keep stirring until the mixture thickens and cools enough that you could touch it with your hand. If you use a machine, expect this to take 1-4 minutes. If you stir by hand, it can take up to 10 minutes.
5. Spoon into a bowl and cover. Let sit at room temperature until needed. The ganache will eventually solidify and will need to be heated to be pourable.

*Use the accompanying table (below) to determine how to proceed with your cupcakes to reach your desired outcome.

1. Gently heat the ganache so it is melted and pourable. Be careful with this step because you don’t want to cook the chocolate. You can do this in the top of a double boiler, or heat in 10-second bursts in a microwave, sirring between each heating. As soon as the majority of the chocolate is melted, stir it to melt the rest.
2. Using the table, you can spread the ganache like icing or pour the ganache right in the center of the cupcake, then in circles toward the outside so it covers the entire top. To get drips, you can use a spatula to move the ganache to the edges of the cupcake, or pour the melted ganache right on the edge of the cake.
3. Add raspberries or raspberry powder for decor before the ganache totally hardens.

1. Mix the raspberries and sugar in a medium bowl. Crush the berries with the back of a spoon.
2. Let sit for 30 minutes to 2 days to macerate.
3. Rub the geranium leaf firmly with your fingers a few times to release some of the oils.
4. Place the raspberry-sugar mixture and geranium leaf in a small pot over low heat and bring to a simmer. Cook for 5 minutes, until sugar is completely melted and you can smell the rose geranium. Remove pot from heat and cool.
5. Add the lime juice and 1/2 cup red wine vinegar. Mix and taste. You are looking for a sweet raspberry-ness with the tang of vinegar. If you want more sharpness, add more vinegar, but add in smaller does.
6. Rubberband the cheesecloth onto a drinking glass leaving some give in the center. Strain the mixture through the cheesecloth. When the solids in the cloth are cool enough to touch, slip the cloth off of the glass and squeeze it to get all of the good stuff out.
7. This makes a shrub syrup, a concentrate you can use for a variety of things. You can store it in an airtight container in the refrigerator for awhile (up to 2 years).

1. Mix everything except ginger ale together in a cocktail shaker with some ice.
2. Pour over ice in a glass.
3. Add ginger ale, a mint leaf, a raspberry, and garnishes. Enjoy!