Chocolate Raspberry Cupcakes

These cupcakes come together quickly and taste so rich. I initially served them very shortly after cooking and the cake portion didn't seem to want to stay together, but after the rest had had the chance to sit, the cupcakes held their shape nicely.

The only change I did was making my own raspberry layer as I had raspberries on hand, but not raspberry preserves.

One year ago: Eggs en Cocotte with Pesto

Chocolate Raspberry Cupcakes (from Love and Olive Oil)
Makes 12 cupcakes

Ingredients
1 cup coconut milk
1/3 cup canola oil
1 teaspoon vanilla extract
3/4 cup (170g) sugar
1 cup (110g) all-purpose flour
1/3 cup (40g) cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Raspberry
1 cup raspberries
1 tbsp cornstarch
1 - 2 tbsp sugar
Whipped Ganache Frosting:
8 ounces good semisweet or dark chocolate
1 cup heavy cream
1/2 teaspoon vanilla

1. Preheat oven to 350 degrees F. Line muffin pan with paper liners.
2. Whisk together the coconut milk, sugar, oil, and vanilla extract and beat till foamy.
3. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
4. Add dry ingredients to wet ingredients and beat until no lumps remain (or very few remain).
5. Pour into liners, filling each with 1/4 cup of batter. Bake 18-22 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
6. For raspberry layer, finely chop the raspberries in a food processor.
7. Heat raspberries with sugar and cornstarch over medium heat until mixture thickens. Set aside to cool.
8. For whipped ganache, finely chop chocolate and place in a heat proof bowl of a stand mixer.
9. Bring heavy cream to a simmer. Slowly pour hot cream over chopped chocolate, and allow to sit for 1 minute. Stir until chocolate is smooth and creamy.
10. Add vanilla, and allow ganache to cool to room temperature.
11. With stand mixer (or handheld electric mixer), whisk on high for 2 to 3 minutes until lighter brown. It should be the consistency of buttercream. If it's too thick, add more cream 1 tablespoon at a time and whip until it is the proper consistency.
12. To assemble, spread a thin layer of raspberry on the cupcakes, and spread or pipe on ganache.