Boysenberries, Raspberries and Double Chocolate Cupcakes Frosted with Chocolate Ganache

Oh boy, oh boy, these are lush Cupcakes. Very rich and moist and I can quite easily eat 3-4 at one time....naughty I know!!! In this recipe some of the Cupcakes have raspberries and some have boysenberries. You can decide, or if you want you can add Blackberries instead. Purely your decision, but either way you won't be disappointed, because they are just yum!

I made the chocolate ganache first.

Chocolate Ganache
450g dark chocolate
375ml cream

I heat the cream up in a pot and then pour it over the chocolate. Then I let it stand for a couple of minutes. Then I whisk until smooth and glossy. However you can also do it the bain-marie way in which you put the cream and the chocolate into a bowl and let it stand over a pot of boiling water. And whisk until smooth and glossy. Remember make sure your ganache is well and truly cooled before you put it in the fridge to set.

Cupcake ingredients - yields approx 30
75g dark chocolate (I used chocolate drops)
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups of plain flour
1 1/2 cups of dutch cocoa
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoon salt
3 eggs
3/4 cup oil (I used Salad and Cooking oil)
1 1/2 cups buttermilk
3/4 teaspoon vanilla extract
I used about 600g frozen berries

Preheat your oven to 150° degrees fan bake (please read "The Oven" tab on my blog before turning on your oven).

In a bowl sift the sugar, flour, cocoa powder, baking soda, baking powder, and salt as set aside.
Put the chocolate in a bowl and add the hot coffee, let it stand for 2 minutes and then whisk it until smooth and melted.
In a mixer beat the eggs until thickened and pale yellow, then slowly add the oil, buttermilk, vanilla, and the melted chocolate/coffee mixture, mix until well blended. Then add in the sifted dry ingredients and mix until smooth, but only beat until just incorporated.
Fill into your cupcake liners, about just over 1/2 full.  Once the mixture is in the cupcake papers, you can now put the berries into the mixture. I put 2-3 into the cupcake batter.

Then bake in oven for 18 minutes (depending on your oven). Insert a baking skewer into your cupcakes and when it comes out clean thats when your cupcakes are cooked. Transfer them onto a wire rack immediately to cool.

Once cooled you can frost them with the Chocolate Ganache. I used the Wilton tip 6B.

Recipe sourced and adapted from Annie's Eats.