Directions for the Moist Chocolate Cupcakes

• Preheat the oven to 325 F (165 C). Line two 12-cup muffin pans with medium size cupcake liners.
   
• In a large bowl, sift together the all-purpose flour, baking powder, and baking soda, then sift in the unsweetened cocoa powder, give it a quick whisk, and set aside for now.
   
• Make sure your eggs are at room temp before you start! The egg protein will stretch and take on more air if they are warm when you are whipping them, so warm the eggs in the shell for about 5 minutes. If your eggs are coming straight from the refrigerator, just let them soak in hot tap water for about 10 minutes. 
   
• Into the bowl of an electric mixer fitted with the whisk attachment, add the sugar, eggs, and vanilla bean paste, whip the egg mixture on high speed until it triples in volume, about 8 to 10 minutes.
   
• When done, the mixture will be pale in color and slightly thickened. to test, stop the mixer and remove the whisk. Next, draw a figure eight with the batter dripping for the whisk. The batter should hold its shape just long enough for you to draw the "8." 
   
• Add the mayonnaise and whip to combine, about 30 seconds.
   
• Remove the bowl from the mixer. I pour the egg mixture into a larger bowl for easy sifting the dry ingredients and folding (optional). You can use the same mixing bowl instead if you don't have a large bowl.
   
• Sift in one-third of the cocoa/flour into the egg mixture, followed by one-third of the brewed coffee/ buttermilk, using a whisk to fold alternate between the two. Allowing each addition to be roughly incorporated before adding the next. Once smooth, fold with a flexible spatula to ensure it's well mixed from the bottom up.
   
• Let the batter rest for 15 minutes, optional. Then, stir gently before using it.
   
• Divide the batter among the prepared cupcake liners. Fill the cupcake liners three-quarters full.
   
• Bake in the center of the oven until a wooden pick inserted into the center comes out with a few crumbs, 18 to 23 minutes. Carefully remove the cupcakes from the pan immediately, put them on a wire rack, and let cool completely. 
  
   

Direction for the raspberry whip cream

• For this recipe, you need 15-gram superfine raspberry powder, be aware that the exact volume of freeze-dried raspberry can vary considerably depending on type and brand.
   
• Use a blender or a food processor, process the freeze-dried raspberries until powdery and fine; I often make more than I need, so I don't have to do this step each time.
   
• Use a fine sieve and sift the raspberry powder. You should end up with 15-gram superfine raspberry powder, set aside for now in an airtight container immediately. I sift the raspberry powder to remove the seeds so that your frosting will have a smoother look and a nicer feeling in your mouth.
   
• Place the box with heavy cream in the freezer for 15 minutes ( optional) before making the raspberry whip cream. If you don't have a freezer, make sure your heavy cream is very cold. 
   
• In the bowl of a stand mixer fitted with the whisk attachment ( or in a large bowl using an electric beater), sift in the powdered sugar, superfine raspberry powder, citric acid ( if using), and pour over the cold heavy cream.
   
• Give it a quick whisk, so it resembles a raspberry milkshake! 
   
• Mix at high speed until you have medium peaks about 30 to 60 seconds. The texture of the raspberry frosting should resemble raspberry mousse.
   
• Don't over-mix your whipped raspberry cream, the pulverized raspberry powder absorbs the moisture of the cream quickly and helps create a very thick cream fast. 
   
• For maximum freshness and deliciousness, use immediately or store in an airtight container in the refrigerator for up to 3 days.
   
• The raspberry whip cream is enough to fill 24 cupcakes inside the cupcake and on each cupcake.
   
• This recipe works perfectly in a food processor. It lends to a fluffy and creamy texture and takes only 30 to 40 seconds. 
   
• Follow the direction described above. After giving the ingredients a quick whisk, so it resembles a raspberry milkshake, pour the liquid mixture into your food processor, and then pulse in the food processor for 30 to 40 seconds or so, until fluffy, creamy and smooth. The texture of the raspberry frosting should resemble a thick raspberry mousse.
   
• For maximum freshness and deliciousness, use immediately or store in an airtight container in the refrigerator for up to 3 days.

Direction for the Chocolate Frosting
 

• Make a double boiler to gently melt the semisweet chocolate by setting a small stainless steel bowl over the top of a small saucepan filled with a couple of inches of water (about 5 cm) over low heat. (Make sure the bottom of the bowl doesn't touch the water.) Put the chocolate in the bowl, and use a rubber spatula to stir the chocolate occasionally and scrape the sides of the bowl, so the chocolate doesn't burn. When it's almost completely melted, remove the bowl from the pan and continue stirring until all the chocolate has melted. Set the bowl aside and let cool completely.
   
• Combine cocoa powder, instant espresso powder, fine sea salt, and boiling water, stirring until cocoa has dissolved, and let cool completely.  
   
• In the bowl of a stand mixer fitted with the paddle attachment, sift your powdered sugar into the mixing bowl; this step will make your chocolate frosting silky and smooth. Then add the semi-cold butter (The butter should still be cold to the touch) and the vanilla bean paste.
   
• Start with the mixer at the lowest speed, then gradually increase the speed, using a rubber spatula to scrape the bowl as needed, until the butter/sugar mixture is light in color and perfectly smooth, This can take two three minutes.
   
• Turn the mixer off, scrape the sides of the bowl, and then add the cooled melted chocolate and the cooled cocoa paste mixture. ( make sure the chocolate is completely cooled, or you will end up with a runny frosting) 
   
• Start by beating at low speed for about 15 – 30 seconds to incorporate the chocolate. Then, increase the speed to as high as you can without making a mess, and whip the chocolate frosting until it is perfectly smooth, creamy, and light, about 3 to 5 minutes. Stop the mixer once or twice to scrape the bowl and paddle, then continue beating until fluffy and smooth. You'll notice your chocolate frosting lightens in color when you whip it for 5 minutes, but it will darken after you piped it onto the cupcake.
   
• Remove the bowl from the mixer, and stir the chocolate frosting with a flexible spatula to ensure it's creamy and smooth. The frosting is enough for a two layers of cake or 24 cupcakes with just one swirl on each.
   
• If not used immediately, this chocolate frosting can be refrigerated for up to 5 days in an airtight container. Before using, bring to room temperature, put it back in the stand mixer, and beat with the paddle attachment until creamy and stiff again.
   
• Troubleshooting guide  →  If your chocolate frosting is a little soft, refrigerate the whole bowl for 15 minutes. If it seems gooey or outright soupy, bump that up to 30 minutes. Then whip for three entire minutes on medium-high with the whisk attachment, then reevaluate. If it is still too soft, refrigerate for another 15 minutes and try again. For this chocolate frosting, please make sure the butter is semi-cold, and the melted chocolate and chocolate paste is completely cooled before you add it into the butter mixture.
  
  
  Directions on how to assemble  the cupcakes 
   
• Core the cooled cupcakes using a cupcake corer, an apple corer, or a sharp knife.
   
• Take the delicious whipped raspberry cream out of the refrigerator, cut off the end of the piping bag and fill the middle of each cupcake generously with the raspberry whip cream. I also pipe a large dot of raspberry cream on top of the cupcakes because the more, the better!
   
• Fit a pastry bag with a piping tip and half fill with the chocolate frosting, and I love piping a soft-serve look on this cupcake. I use an Ateco #827-star nozzle and pipe a swirl of chocolate frosting around the raspberry whip cream. If you like a second swirl ( perfect for all your chocolate lovers, but keep in mind you need this frosting for 24 cupcakes), continue making one more swirl upwards, then stop squeezing and lift the piping bag.
   
• For maximum freshness and deliciousness, serve immediately.
   
• These cupcakes will keep in a container, covered loosely with plastic wrap at room temperature if your kitchen is not too warm, or place the cupcakes in the fridge; however, the cupcakes will stay moist in the refrigerator, the chocolate frosting will harden if placed in the refrigerator.