Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 0.5 cup (45g) Dutch-process cocoa powder
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp sea salt
  • 1 large egg, room temperature
  • 0.5 cup (120ml) whole milk
  • 0.25 cup (60ml) neutral vegetable oil
  • 1 tsp pure vanilla extract
  • 0.5 cup (120ml) boiling water
  • 0.5 cup (150g) seedless raspberry jam
  • 1 tsp fresh lemon juice
  • 4 oz (115g) semi-sweet chocolate, finely chopped
  • 0.5 cup (120ml) heavy whipping cream
  • 12 fresh raspberries

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 12-cup standard muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and sea salt until combined.
  3. Add the egg, milk, oil, and vanilla extract to the dry ingredients. Whisk until the mixture is mostly smooth.
  4. Carefully pour in the boiling water. Whisk gently until the batter is glossy and dark; the batter will be thin.
  5. Divide the batter evenly among the 12 cupcake liners and bake for 20 minutes or until a toothpick comes out with just a few moist crumbs. Allow to cool completely.
  6. Mix the raspberry jam and lemon juice in a small bowl. Use a cupcake corer or paring knife to remove the center of each cooled cupcake and fill with the jam mixture.
  7. To make the ganache, heat heavy cream until simmering, then pour over chopped chocolate. Let sit for 5 minutes, then whisk until silky. Dip the tops of the cupcakes into the ganache.
  8. Garnish each cupcake with a fresh raspberry before the ganache sets.