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Chocolate Raspberry Cupcakes

in Diana's Recipe Book

Average Rating: 
(total ratings: 5)
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Servings: Makes 12 cupcakes
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa
1/4 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 stick (4 oz.) unsalted butter, melted
1 cup milk
1 tablespoon white vinegar
1/3 cup seedless raspberry preserves*
Confectioners' sugar

Extra items you will need:
1 (one)12 cup muffin or cupcake tin
Cupcake liners

Preheat oven to 350ºF.

In a large bowl, sift together flour, cocoa, sugar, soda, and salt. Stir and make a well in the center.

Pour the melted butter, milk, and vinegar into the well. At this point, if you want to add chopped nuts to the cupcake batter, fold them into mixture. Stir until all ingredients are moist.

Place cupcake liners in muffin tin and spoon a full tablespoon of batter into each liner.

Place 1 teaspoon of preserves (or jam, if using) on top of the batter. Cover with an additional tablespoon of batter, sealing the preserves into the center.

Bake for 20 to 25 minutes. Remove from oven and sprinkle with powdered sugar. Place cupcake tin on cooling rack for 15-20 minutes; then take cupcakes out of pan (still in cupcake liners) and let cool completely. Makes 12 cupcakes.

*Note: These chocolate cupcakes can be made with almost any type of fruit preserves, jam or marmalade you like. Strawberry, cherry, apricot or plum preserves, or orange marmalade would be good choices.

A small amount of chopped nuts can be added to the cupcake batter if you like. 1/2 cup at the most. I would suggest chopped walnuts, or almonds.

Source: DianasDesserts.com
Date: September 6, 2002


Reviewer: nafnaf
Me and my mom, we are going to open a cake shop and we will pick 3 recipes from you site and when people ask from where did you get this recipe we will say from your site! Then everybody will come to your site!

Reviewer: Johanna
There wasn't enough sugar (tasted about the same sugar-level as scones), and you could really taste the baking soda. Otherwise, the consistency was good.

Reviewer: Elma
So yummy and awesome! I am going to make these every Tuesday! Its already a family tradition to make these every Tuesday! They can be used as comfort foods!! I just love the whole thing!!

Reviewer: Emma
I used fresh raspberries and white chocolate chunks but the muffin itself was not very sweet and quite heavy. I would have preferred to eat a muffin that was richer in chocolate than this one where you could only slightly taste the chocolate.

Reviewer: April
This batter has too much baking soda. If you decrease it to 1/4 tsp. to 1/8 tsp. it should be enough without getting that after taste that was the problem. I hope it helps. I will be trying these to see how it goes! I have had good luck with checking the amount of leavening in cakes.


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