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!