Devil's food cupcake with passion fruit filling

Ingredients

• 1 and 3/4 cups all-purpose flour
• 1/3 cup dark or regular unsweetened cocoa powder
• 1 and 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup oil
• 1/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup semi-sweet chocolate chips, melted
• 1 cup buttermilk

Filling:

• 250 g white chocolate, finely chopped
• 200 g whipping cream
• 1/8 cup (30ml) concentrated bottled passion fruit juice

To brush the cake:

• ½ tablespoon concentrated bottled passion fruit juice diluted in 4 tablespoons water

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Preparation

• Preheat oven to 350 degrees F. Oil two 7.9inch (20cm) springform cake pan and line the bottom with baking paper.
• Start by making the filling: place the cream in a saucepan and heat until it is nearly boiling. Remove from heat and add the chocolate all at once.
• Whisk until the chocolate is melted and the mixture is silky and smooth. Add the juice, mix well; refrigerate it, well covered, for 4-6 hours or until set.
• To make the cupcakes, in a medium sized mixing bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.
• In a large mixing bowl, using a mixer on medium speed, beat oil, butter, granulated sugar and vanilla, until creamy, about 2 minutes.
• Beat in eggs, one at a time, until well combined. Beat in 1 cup melted chocolate chips until combined.
• Reduce mixer speed to low and beat in flour mixture, alternating with buttermilk, until well combined, about 2-3 minutes.
• Divide batter into cupcakes pans. Bake 20 minutes, or until just set, and a toothpick inserted into cake comes out with moist crumbs attached.
• Cool for 5 minutes before transferring to wire racks to cool completely.