Name: Domori Red Velvet Vampire Cupcakes
Ingredients: 1 3/4 cup Cake flour; 1 cup Granulated sugar; 1/4 cup Domori 22/24% Dutched Cocoa Powder; 3/4 tsp Baking soda; 1/2 tsp Fine salt; 1/2 cup Buttermilk; 1/2 cup Vegetable oil; 1/2 cup Sour cream; 1 tbsp Red food coloring (( plus a drop for the filling )); 2 tsp Cider vinegar; 1 tsp Pure vanilla extract; 1 Large egg (( room temperature )); 3 oz Domori Aristide Cameroon 60% Dark Couverture Chocolate Drops; 1 tsp Coconut oil; 1 cup Raspberry jam; 8 oz Cream cheese (( room temperature )); 6 tbsp Unsalted butter (( cubed and at room temperature )); 1 cup Confectioner's sugar; 1/2 tsp Pure vanilla extract

Domori Red Velvet Vampire Cupcakes

What looks like an encounter with the Count himself is just raspberry jam brightened with a drop of red food coloring. More raspberry jam and chocolate await in the center.

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Course: Dessert

Keyword: Cupcakes

Servings: cupcakes

Ingredients

Part 1: Cupcakes

1 3/4 cup Cake flour
1 cup Granulated sugar
1/4 cup Domori 22/24% Dutched Cocoa Powder
3/4 tsp Baking soda
1/2 tsp Fine salt
1/2 cup Buttermilk
1/2 cup Vegetable oil
1/2 cup Sour cream
1 tbsp Red food coloring ( plus a drop for the filling )
2 tsp Cider vinegar
1 tsp Pure vanilla extract
1 Large egg ( room temperature )
3 oz Domori Aristide Cameroon 60% Dark Couverture Chocolate Drops
1 tsp Coconut oil
1 cup Raspberry jam

Part 2: Cream Cheese Frosting

8 oz Cream cheese ( room temperature )
6 tbsp Unsalted butter ( cubed and at room temperature )
1 cup Confectioner's sugar
1/2 tsp Pure vanilla extract

Instructions

Part 1: Method - Cupcake

For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
Sift the flour, granulated sugar, cocoa, baking soda and salt into a large bowl. Whisk together the buttermilk, oil, sour cream, food coloring, vinegar, vanilla and egg in another large bowl.
Add the buttermilk mixture to the flour mixture and stir until just incorporated. Divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs, 16 to 18 minutes. Remove the cupcakes from the tin and cool completely on a wire rack.
Microwave the chocolate and coconut oil together in a small microwave-safe bowl until mostly melted, about 1 minute. Stir, then microwave again until completely smooth, about 15 seconds more.
Use a small sharp knife to cut out and remove a plug from the middle of each cupcake, making sure not to go all the way to the bottom and leaving a 1/4-inch border around the side (eat the plugs). Brush the holes with the melted chocolate and place in the freezer until the chocolate hardens, about 15 minutes.
Whisk together the jam, 1 drop of red food coloring and 1 tablespoon water in a small bowl until completely smooth. Spoon 1 tablespoon of the jam into each of the chocolate holes; set aside.

Part 2: Method - Cream Cheese Frosting

Meanwhile, beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the butter until smooth. Add the confectioners' sugar and vanilla and beat until light and fluffy, about 1 minute. Scrape into a pastry bag fitted with a large round tip. Pipe on top of the cupcakes so the jam is covered.