Chocolate Cupcakes 3 Ways!

Between last Thursday and Saturday, I have experimented (successfully) with 3 variations on the basic chocolate cupcake. The first two, Chocolate-Raspberry & Chocolate-Coconut, were special requests from a coworker. The third, Chocolate-Red Wine, was inspired by a menu item at Potion Cupcakes in NYC. I had a lot of fun eating and sharing all of these recipes!

Chocolate-Raspberry Cupcake

1 recipe Basic Chocolate Cupcakes

1 recipe Chocolate Buttercream Frosting

1 16 oz. jar raspberry preserves (with seeds)

2 cups powdered sugar

fresh raspberries and chocolate sprinkles, as garnish

Prepare the Chocolate Cupcake batter as directed. Fill muffin pan lined with paper cupcake liners, filling each well about 2/3 full. Place approximately 1 tbs. of preserves in the center of each well. This may require slightly less than 1 tbs., depending on how full you filled the papers with the batter. Each well should be filled about 3/4 full. Bake in a 350 degree oven for 16 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.

Prepare the frosting as directed, adding about 2/3 cup preserves with the vanilla and chocolate. Because of the addition of the "wet" preserves, and additional 2 cups of powdered sugar may be required with the final addition of the sugar. The taste and texture of the powdered sugar will vary depending on how it will be applied and what aesthetic you are aiming to achieve.

Garnish each cupcake with a light sprinkle of chocolate sprinkles (jimmies) and a fresh raspberry (washed and dried well.)

Chocolate-Coconut Cupcake

1 recipe Basic Chocolate Cupcakes

1 recipe Vanilla Bean Buttercream

2 tbs. coconut extract

2 cups sweetened, flaked coconut

Prepare chocolate cupcake batter as directed, substituting coconut extract for vanilla extract. Bake as directed. Allow cupcakes to cool completely.

Prepare vanilla buttercream frosting as directed, substituting coconut extract for vanilla extract.

Place the flaked coconut in a medium size bowl. Create an even mound of frosting on the top of a cupcake. Invert the cupcake into the bowl of coconut. Roll the cupcake in a circular motion until all of the frosting is coated with coconut.

Chocolate-Red Wine Cupcakes

1 recipe Basic Chocolate Cupcakes

1 recipe Vanilla Bean Buttercream

2 1/4 cups Red Wine (I used a Shiraz)

Place the wine in a small sauce pan and simmer for about 15 minutes, or until the liquid is reduced by about 1/3.

Prepare the chocolate cupcakes as directed, substituting 1 cup of the simmered wine for the hot water. Bake as instructed. Cool completely.

Prepare the vanilla bean buttercream frosting as directed, substituting 1/2 cup of the reduced wine for the milk and excluding the vanilla bean.

Frost each cupcake with the wine frosting.

I also tried a great Almond Cupcake recipe, which I will be sharing soon. This should prove to be a busy week, so I doubt I'll be trying any new recipes, but I will certainly be looking for inspiration!