“Retirement is the sweet reward for all the bitter battles fought in the meeting rooms.” But it is also the start to a new chapter in life where you can do whatever you want and no one will think you are weird. Today is the last day for one of my co-worker before she starts on her retirement journey. I had the privilege to make her farewell cupcakes. She loves dark chocolate so why not Chambord chocolate cupcakes, (yes I know, it sounds fancyJ)
Chambord is an infusion of red and black raspberry, vanilla and XO cognac liqueur from France. The bottles are round with gold twist cap, looks very fancy, and they are also quite pricy too. If you don’t want to spend that much money there is option 2. Crème de Cassis is a blackcurrant liqueur from France that’s cheaper and will do just fine. If you are from Vancouver Canada, I am proud to let you know we have Crème de Cassis made locally on Powell Street!! Check them out, they are called Odd Society.
- 1 3/4 cups all-purpose flour
- 2 cups sugar
- 3/4 cups cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup freshly brewed hot coffee I used 1 of my Tassimo disc.
- 3 ounce baking chocolate
- 1 cup unsalted butter at room temperature
- 1 pinch salt
- ½ cup cocoa powder
- 3 - 6 tablespoon Chambord
- 3 - 3 1/2 cups icing sugar
- 2 - 4 tablespoon heavy cream
- Preheat oven to 350 degrees F. Line mini cupcake tray with paper liners; set aside.
- Sift all dry ingredients together in a mixing bowl, whisk until combined and set aside. In the stand mixer blend together the buttermilk, oil, eggs, and vanilla, with the mixer on low speed, slowly add the dry ingredients to the wet. When all is combined with the mixer still on low, add the coffee and stir just to combine. (Be careful not to add too much coffee at once or else it will splash around.)
- Fill each cup about 2/3 full and bake for 18-22 minutes, or until toothpick comes out clean. Cool in pans for 5 minutes, then remove to a cooling rack and cool completely before frosting.
- Melt your baking chocolate over double boiler, slowly and carefully until they are smooth. Set aside to cool.
- Whip the butter in your mixer with a pinch of salt until it’s light and fluffy. And then add in sifted cocoa powder, beat until combined.
- When the chocolate is cool but still runny, add it to the butter mixture. Make sure it is cooled or else you will melt your butter.
- Add in 3 tablespoons of Chambord and 2 tablespoons of heavy cream. Now you can add in sifted icing sugar 1 cup at a time.
- Adjust the thickness/ texture you like by using another tablespoon of Chambord and heavy cream slowly until the texture you want is achieved.
- Pip the frosting with a closed star piping tip #2 and top each one with a fresh raspberry.
- *Frosting recipe is adapted from the Kitchen Magpie
- http://www.thekitchenmagpie.com/chocolate-buttercream-icing-recipe
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