Chocolate Neapolitan Cupcakes with Chambord Raspberry Buttercream

9 Feb

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St. Valentine’s Day is soon upon us and I can’t believe it’s mid-February already. Super Bowl Sunday has come and gone and Tom Brady still reigns supreme – sorry, Peyton, it’s all in the bling of the rings.

Usually February drags on and on for me….Patriots football is over and Red Sox baseball hasn’t started yet. Sure, there’s the Bruins (No. 1!) and the Celtics (not so much this year), but it’s not quite the same. February is usually spent counting the days ’til pitchers and catchers, then spring training and then jut a few more weeks until Opening Day!!!

This year, we have the Winter Olympics, which helps. And the Westminster dog show, which I always watch, but don’t know why. Without a doubt, it’s always some little micro ball of fur that wins the cup. And every year, my German Shepherd and I just look at each other and shrug, never understanding what the judges see in those little things.

But I do enjoy the Olympics, watching the athletes from all over the world giving it their all and putting out some pretty spectacular performances. And I always get sucked into the back stories and the come-from-behind athlete who wins the gold, despite all odds. It’s kind of corny, but it does inspire.

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It’s this same international competition that was the inspiration for my Valentine’s Day cupcakes this year. Both Paris and Rome are thought to be the most romantic cities on earth.  Why not include some of that “romance” in a cupcake? How about a little French Chambord and Italian Amaretto sharing the love in rich chocolate cupcake, looking oh so chic in a tres Neapolitan design.

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The recipe looks long, but it really isn’t very difficult at all, and everything comes together nicely in the end. After all, baking for that someone special, especially on Valentine’s Day, is always a labor of love. And these cupcakes are so worth it…how do you say, ooh-la-la!!!

Chocolate Amaretto Cupcakes

This cupcake recipe is actually vegan, but don’t let that deter you. These turn out perfectly every time, and they’re not too sweet, a perfect base for the rich filling and frostings.

Makes 12 cupcakes

1 cup almond milk

1 teaspoon apple cider vinegar

3/4 cup sugar

1/3 cup canola oil

1 1/2 teaspoons amaretto

1 cup flour

1/3 cup cocoa powder

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

Preheat oven to 350 degrees. Line cupcake tin with paper liners.

In a large bowl, whisk together almond milk and vinegar. Set aside to curdle.

In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder and salt.

Add sugar, oil, and amaretto to almond milk mixture and beat until foamy.

Add flour mixture to wet ingredients in 2 batches and beat until no large lumps remain.

Fill cupcake tins 3/4 full. Bake 18-20 minutes or until toothpick comes out clean.

Cool in pan for 5 minutes, then remove cupcakes and cool completely before filling and frosting.

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Chambord Raspberry Buttercream Frosting

1/2 cup butter, room temperature

4 cups confectioners sugar

pinch of salt

2 tablespoons Chambord

1-2 tablespoons milk

In bowl of stand mixer, beat butter until soft. Add half of the powdered sugar and mix at low speed until combined. Add remaining sugar, salt, and Chambord. Mix until combined, then beat at high speed 5 – 6 minutes, adding enough milk until desired consistency is reached.  Set aside 1/3 cup of frosting in a small bowl and immediately fill pastry bag with the remaining frosting. Set aside.

Chambord Filling

1/4 cup raspberry preserves

2 teaspoons Chambord

1/3 cup Chambord frosting

In a small bowl, stir together all ingredients until combined. Set aside.

Amaretto Buttercream Frosting

1/2 cup butter, room temperature

4 cups confectioners sugar

2 tablespoons Amaretto

1-2 tablespoons milk

pinch of salt

In bowl of stand mixer, beat butter until soft. Add half of the powdered sugar and mix at low speed until combined. Add remaining sugar, salt, and Amaretto. Mix until combined, then beat at high speed 5 – 6 minutes, adding enough milk until desired consistency is reached.  Fill pastry bag with the remaining.

While the frosting is beating, use a small melon-baller to scoop out center of each cupcake. Fill each hole with about 1 teaspoon of the filling.

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Using the Amaretto frosting, pipe a circle of frosting on the outside edge of each cupcake. Fill in, using the Chambord frosting. Sprinkle with chocolate jimmies.

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Enjoy!

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3 Responses to “Chocolate Neapolitan Cupcakes with Chambord Raspberry Buttercream”

  1. sophiebowns February 10, 2014 at 5:57 am #

    How amazing do these look?!

    • Linda February 10, 2014 at 6:02 am #

      Thank you!

Trackbacks/Pingbacks

  1. Valentine’s Day Cupcakes | buicupcakes - February 12, 2015

    […] 8.   Neapolitan Cupcakes with Chambord Raspberry Buttercream […]

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