Chocolate-Raspberry Filled Cupcakes Recipe

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).

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Healthy Homemade Cake Recipe

Yes, healthy cake recipes mean that you can eat smart and still enjoy cakes.
Eating cakes as part of a healthy diet isn’t a problem. Make your own cakes, and you know exactly what’s in them.
Looking for some basic techniques for HEALTHY cake recipes? Well, look no further!

There’s nothing unhealthy about a cake made with whole wheat flour, organic butter, organic sugar, free-range eggs – as long as you don’t eat the lot at one sitting!

Most times, low-fat or low-sugar cake recipes taste bad! And too many times the cook over bakes the dish and it taste dryer than sawdust, and just as tasteless!
Because the less calorie versions have less fat, it understandably takes less time to bake them. So adjust your recipes to at least five minutes less baking time than is recommended.

Don’t give up! There are basic tricks and some great homemade cake recipes waiting to be tried in these pages so fear not, you are not doomed to giving up flavor for the sake of a healthy lifestyle.

You won’t be sacrificing good taste using all natural ingredients. On the contrary, you will be gaining great homemade flavor.

The taste and texture of a cake you've made yourself will be far superior to anything you can buy at the supermarket. It's satisfying to do, and it really doesn't take very long. You can also double-up the quantities, and make two cakes, freezing one to use in the future.

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