Cupcakes
see the Chocolate Cake recipe
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Berry Ganache
1 c. heavy cream
3/4 c. strawberry jam
1 1/2 t. raspberry extract
1/2 lb. dark chocolate (the darker, the better, I say), roughly chopped
1 T. unsweetened cocoa powder
pinch of salt
To make the ganache
Combine heavy cream, jam, and extract in a saucepan and heat on medium until the jam melts and the mixture comes to a boil.
Pour cream and jam mixture over chopped chocolate and cover for 5 minutes or until chocolate is fully melted.
Add the cocoa powder and salt; whisk until combined.
Refrigerate, mixing every 5 or 10 minutes to ensure even cooling.
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Cinnamon Buttercream Frosting
2 c. powdered sugar, sifted
1/4 lb. (1 stick) butter, at room temperature
1 1/5 T. milk
1 1/5 t. ground cinnamon
a few drops of red food coloring (optional)
To make the frosting
Beat and beat and beat the butter with the powdered sugar until it’s super-fluffy, scraping down bowl periodically.
Add milk, ground cinnamon, and food coloring. Beat some more.
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Assembly
Cut a cone out of the top of each cupcake, cutting off the bottom of the cone to create a hole to fill with goodness.
Fill each hole first with a dollop of the strawberry jam, and then with a good dollop of ganache. Replace the tops of the cupcakes.
Frost with an offset spatula or use a pastry bag to pipe the frosting onto the top of each cupcake, being careful to cover up the cut-lines from where you opened the little babies up.
Garnish each cupcake with a red-hot candy if you like.
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