Diana's Desserts - www.dianasdesserts.com

Chocolate Raspberry Cupcakes

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