Dark Chocolate Raspberry ROCA Cupcakes


Submitted by: Kim Arnold

Description: Submitted to the 2017 Washington State Fair ROCA Elegance Baking and Confection Contest.

 

Prep

Prep Time: Approx. 40 min

Total Time: Approx. 1 hr

Yield: 12 Cupcakes

Ingredients

  • 1 1/2 cup semi-sweet chocolate chips

  • 1/3 cup cocoa powder

  • 3/4 cup hot coffee

  • 3/4 cup sugar

  • 6 Tbsp vegetable oil

  • 2 eggs

  • 2 tsp white vinegar

  • 1 tsp vanilla

  • 3/4 cup flour

  • 1/2 tsp salt

  • 1/2 tsp baking powder

  • 3/4 cup heavy cream

  • 1 cup semi-sweet chocolate chips

  • 1/4 cup seedless raspberry jam

  • 10 pieces Almond ROCA, crushed

 

Directions

  • Heat cream and 1 cup of semi-sweet chocolate chips in microwave for one minute in a microwave safe container. Stir until chocolate is melted. Place in fridge to cool.

  • Mix together 1/2 cup chocolate chips, cocoa, and coffee. Stir until chips are melted. Stir in oil, vinegar, vanilla, sugar, and eggs. 

  • Mix together flour, salt, and baking powder. Stir into wet ingredients.

  • Pour batter into 12 lines muffin pan cups

  • Mix 4 crushed pieces of ROCA into 1/4 cup of the chocolate and cream mixture. Drop 1 tsp of this mixture into the center of each cupcake, followed by 1 tsp of raspberry jam.

  • Bake at 350 degrees for 17-20 minutes until set

  • Allow cupcakes to cool and frost with remaining ganache. Sprinkle remaining crushed ROCA on top of cupcakes. 

 
 

Need some ROCA?

 
10 oz Almond ROCA Canister
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