Chocolate-Raspberry Filled Cupcakes Recipe
A rich devil's food cake containing a center of raspberry jam. Just place
the jam on top of the batter. As it bakes, the batter will rise and the jam
will sink until it comes to rest in the very center of the cupcake.
1/4 pound ( 1 stick )
2 oz.
1 cup
1 tsp
1 tsp
2
1 tsp
1 1/2 cups
2/3 cup
1/4 cup |
Unsalted butter
Unsweetened chocolate, broken into large pieces
Dark brown sugar
Instant coffee powder
Vanilla
Eggs
Baking soda
Flour
Water
Seedless raspberry preserves |
|
Oven Temp ~ 350°
Baking Time ~ 15 Min.
Pan Type ~ 12-cup muffin pan |
Preheat the oven,
grease and flour the cups of a 12-cup muffin pan. Set aside.
In a large, heavy-bottomed saucepan
over medium heat, melt the butter. When it is half melted, add the
chocolate, remove from the heat when the chocolate is half melted, and stir
until the butter and chocolate are completely melted. Mix in the brown
sugar, coffee powder, and vanilla. Mix in the eggs.
Add the baking soda, breaking up any lumps with your fingers, and stir well.
Stir in the flour and beat until it is well incorporated and the batter is
thick. Stir in the water.
Spoon the batter into the prepared muffin pan, filling each cup about
three-quarters full. Lay 1 teaspoon of raspberry preserves on the surface of
each cup. The jam will sink down slightly. Bake until each cupcake is firm.
Cool on a rack for 10 minutes. Lift each cupcake from the pan and let cool
to room temperature.
(Be sure to use seedless raspberry
preserves; seeds will ruin the cupcakes' texture).