Geaux Tigers! These were made for the LSU/Alabama championship game a few weeks ago (the outcome of which is irrelevant on a cake blog.) They are double chocolate cupcakes with a raspberry filling, topped with almond Swiss meringue buttercream. The cupcakes are made with both cocoa powder and melted chocolate in the batter - a touch of brewed coffee really brings out the chocolate flavor, and can barely be detected in the finished product. I like simple fillings this best, and this one is made by bringing pureed raspberries and a little sugar to a brief boil, then letting the mixture sit for a few minutes to thicken while it cools. It ends up about the consistency of jam, but less gelatinous. The almond frosting took a little bit of thought - I needed a flavor that would play well with chocolate and raspberry, but be light enough in color that it could be decorated purple and yellow. Brown chocolate and pink raspberry frosting were out, and the almond ended up adding a good balance to the other flavors. My much-more-artistic-than-me friend Michelle added purple cake sparkles and yellow sprinkles in whimsical designs for the finishing touch.
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