A rich devil's food cake containing a center of raspberry jam. Just place
the jam on top of the cupcakes batter. As it bakes the batter will rise and the jam
will sink until it comes to rest in the very center of the chocolate raspberry cupcake.
I used this recipe for making our Halloween Cupcakes, the raspberry jam on the inside made quite an impression when bitten into.
1/4 pound (1 stick) Unsalted butter
2 oz. Unsweetened chocolate, broken into large pieces
1 cup Dark brown sugar
1 tsp Instant coffee powder
1 tsp Vanilla
1 tsp Baking soda
1 1/2 cups Flour
2/3 cup Water
1/4 cup Seedless raspberry preserves
Oven Temp ~ 350°
Baking Time ~
Pan Type ~ 12-cup cupcake pan
Melt the butter in a large heavy-bottomed saucepan over medium heat. When it's half melted add in the chocolate, remove from heat when the chocolate is half melted. 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, stir well. Stir in the flour, beat until well incorporated and the batter is thick. Stir in the water.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!
Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get cool butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.
You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.
Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.
The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!