Chocolate Chiffon Cupcakes w/Raspberry Buttercream

Military Life: EXERCISE EXERCISE EXERCISE.....I will hear this sentence at least 50 times in the course of an military exercise/drill that we do on base every few months.  It's expesically not fun when you're sleeping in the middle of the day and over the base intercom system you hear someone shouting the word exercise 3 times, along with a command, every hour or so.  Unfortunately I'm a light sleeper :/ but I love working night shift, and I'm prepared to never get any sleep since I live on base and hear every alarm, warning and the "big voice" come over the base intercom system.  Exercise's mean wearing chem gear and performing certain training injects for about an week.  It makes you appreciate your normal job you do in the military every day, after you've sweated through your chem gear for 12 hours a day for a week. If you want to know what it looks like to wear chem gear I have pics here the last time I made my portobello mushroom chili. 

During a break this weekend we had a baby shower for one of the captains and his wife, and there was a ton of delicious food there.  I always like to bring the dessert.  So for the baby shower I had asked the mommy to be what her favorite flavors were and she mentioned chocolate & raspberry or chocolate & peanut butter, I knew I liked her!  That right there is like the perfect combo for any baker, who doesnt like chocolate & peanut butter or chocolate & raspberry together....if  you dont, well then you must be crazy.  I found the worlds fluffiest cake recipe, I've heard of chiffon cake before but never gave it a shot till today.  This recipe turned out to be one of the truly fluffiest and lightest chocolate cakes I've ever had and paired with a raspberry buttercream topped with ganche drizzle, how can you say no to this tasty creation.  Sadly I made a peanut butter version with this same chiffon cake because I had so much batter leftover, but I didn't have anytime to take pictures before we had to leave for the party, expect for this pic taken with my ipod which clearly shows that the cake vanished fast...

the 8 inch Chocolate Chiffon Cake w/ Peanut Butter Frosting & ganache

oh well...looks like i'll have to make it again :)  FYI this is a lot of batter so if you have a big party or a lot of mouths to feed this is perfect.

Chocolate Chiffon Cake
Adapted from Natasha's Kitchen 

Yields: 24 cupcakes and 1 (8 inch 2/12 inch tall cake pan) or over 48 cupcakes or 1 cake using a 10" springform pan

Ingredients

1/2 cup unsweetned cocoa powder
1/2 cup boiling water
1/2 cup canola oil
1/2 cup buttermilk
2 teaspoons vanilla extract
7 egg yolk at room temp, keep the egg whites! you will use them later

1 3/4 cups cake flour
2 teaspoons baking powder
1 teaspoon fine sea salt
1 1/4 cups packed light brown sugar

7 egg whites at room temp
1/2 teaspoon cream of tartar
1/2 cup sugar

Directions

- Preheat oven to 325 degrees, and line 2 cupcake pans with paper liners and set aside, if making a cake too  in a 8inch cake pan line the bottom with parchment paper.
- In a medium bowl combine the cocoa powder and boiling water together and stir until smooth, add in the oil, buttermilk, vanilla extract and egg yolks and whisk until combined and smooth.
- In a separate large bowl combined your flour, baking powder, salt, and brown sugar together and whisk until the ingredients are blended together breaking up any large pieces of brown sugar lumps.
- Now combine your wet mixture into the large bowl with your dry mixture and mix until the ingredients are wet, be careful to not over mix.
- In a electric mixer add your egg whites and mix on medium speed for 2 min. till frothy, add in the cream of tartar and beat for another 2 minutes on medium-high speed till whites start forming small peaks, Turn the mixer to high and slowly add in the sugar, continue mixing on high speed for 2 more minutes till stiff peaks form.

Soft peaks

Stiff peaks

- Using a spatula fold in the whites into your chocolate batter 1/3 of the whites at a time until all is completely incorporated.

- Using a ice cream scoop fill your paper-lines up 3/4 full and bake for about 10-13 minutes or until a toothpick inserted in the middle comes out clean.  For the 8 inch cake bake for about 45 minutes.
- Cool the cupcakes on a wire rack, once cool decorate with your buttercream
*Note: when the cupcakes come out they will shrink a little so dont be alarmed.

Raspberry Buttercream
Adapted from Grandbaby Cakes 

Ingredients

1 cup butter at room temp
3/4 cup raspberry jam
2 cups powdered sugar
2 tablespoons whipping cream or milk

Directions

- In a electric mixer beat or butter on medium-high speed till light and fluffy about 3 minutes, add in the jam and continue beating on medium high until fluffy about 3 more minutes.
- Gradually add in your powdered sugar, using the milk or cream to help thin it out. Mix until all is combined and smooth about another 2-3 minutes. Pipe your buttercream onto the cooled cupcakes

Chocolate Ganche
Adapted from Grandbaby Cakes 

Ingredients

8 ounces semi sweet chocolate chips
1 cup heavy whipping cream
1/3 cup light corn syrup
2 teaspoons vanilla

Directions

- Place your chocolate chips into a medium bowl and set aside
- In a small saucepan heat your whipping cream on medium heat on the stove until just boiling
- Pour the hot cream on top of your chocolate chips and let sit for 2 minutes.
- Add in the corn syrup and vanilla and whisk till smooth.
- Place your frosted cupcakes into the freezer for or refrigerated for 30 minutes and then dip into the cooled ganche, place back in the fridge or freezer (if your short on time) to set the ganche.

I link up to these great parties!