Dark Chocolate Cupcakes with Raspberry Filling and Ganache {Whole Wheat}

by Sara on February 14, 2013

Love is in the air! Do you need a way to say “I love you” or “you are important to me” to someone? I find that a baked good is always a good idea!

Now that my hubby and I have been together for 10 years (married for 5 of those 10), Valentines Day just doesn’t mean what it used to. When we were dating it was a very (very) important date and my husband (then boyfriend) always blew me away with grand romantic gestures and gifts.

Tonight I’m looking forward to Chinese take-out in our pj’s in front of the tv (Thursday night is our tv night), a cold bottle of wine, and cupcakes for dessert! I know, we are totally mushy and romantic, right?! It will be perfect!

Now, I think it is more important to celebrate our love throughout the year than on this one day. We aren’t perfect, no couple really is, but we’ve worked hard to have a strong relationship and to show each other our love throughout the year so this one day isn’t really that important anymore. It has taken a lot of prayer (we are both really strong-minded and stubborn people) but there is no one in this world I would want to be with (or share these cupcakes with)!!

These cupcakes are my gift to my sweet husband this year. He has been so patient and supportive as I’ve changed our diets and food lifestyles that I wanted to make sure he had a special treat today. Happy Valentine’s Day!

Whole Wheat Dark Chocolate Cupcakes
1/2 cup unsalted butter, cut into pieces
3 oz 85% dark chocolate, finely chopped
1/2 c unsweetened cocoa
3/4 c whole wheat white flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 large eggs, at room temperature
1/4 c dark amber agave nectar
1/2 teaspoon salt
1 tsp vanilla extract
1/4 tsp cinnamon
1/2 c plain Greek yogurt (I used Chobani)
1/2 c hot coffee

Raspberry Filling
1/2 c fresh raspberries
1/2 c Peach flavored Greek Yogurt (I used Chobani)
pinch of salt
1 tbsp orange juice
1/2 tbsp honey

Dark Chocolate Ganache
1 c dark chocolate, chopped (I used 70%)
1 tbsp butter

Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. Combine butter, chocolate and cocoa powder in a bowl. Microwave in 30 second increments, stirring in between, until the butter and chocolate are melted and the mixture is smooth. Set the mixture aside to cool.

In a small bowl, whisk together the whole wheat white flour, cinnamon, baking soda, and baking powder. Whisk the eggs in a separate bowl to combine, then add the agave, vanilla and salt and continue whisking until fully incorporated. Add the cooled chocolate mixture to the bowl and whisk to combine. Add one-third of the flour mixture into the bowl and whisk gently to combine. Add the Greek yogurt and whisk to combine. Add the the rest of the flour mixture into the bowl and whisk until everything is well combined. Finally, add the hot coffee and mix to combine.

Divide the batter evenly among the muffin tins, filling each about 2/3 full. Bake until a toothpick inserted into the center of the cupcakes comes out clean, about 20-25 minutes. Remove the pan to a wire rack and let the cupcakes cool for a few minutes before removing them to the rack to cool completely.

While the cupcakes are cooling, make the raspberry filling. In a food processor combine all of the ingredients and process until smooth.

Once cupcakes are cool, use the tip of a knife to make a small hole in the tops of the cupcakes (or a small spoon). Spoon the filing into a piping bag (or a ziplock bag with the corner cut off) and pipe into the hole.

Then, dip the cupcakes into the chocolate ganache (melt butter and chocolate together over a double boiler or in microwave until smooth) and return to the rack to cool.

Other Valentines Day Treats!

Red Velvet Cheesecake Brownies