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Chocolate Raspberry Cupcake

Chocolate-Raspberry-Cupcakes-LR-p7vaiw5sokcptjy6uvwil9zhc6q3y7jcputgitrzf4

Prep Time: 25 Minutes

Total Time: 47 Minutes

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Chocolate-Raspberry-Cupcakes-LR-p7vaiw5sokcptjy6uvwil9zhc6q3y7jcputgitrzf4

Ingredients

  • 2 2/3 C. all-purpose flour
  • 1 C. cocoa powder
  • 2 tsp. Clabber Girl® Baking Powder
  • 2 tsp. Clabber Girl® Baking Soda
  • 3/4 tsp. salt
  • 3 C. granulated sugar
  • 3/4 C. softened butter
  • 3 eggs
  • 1 1/2 C. milk
  • 2 tsp. Spice Islands® Pure Vanilla Extract
  • 1 1/2 C. water
  • Filling and Garnish:
  • Polaner® Raspberry Preserves
  • Whipping cream
  • Raspberries or other berries for decorating tops

Directions

  1. Preheat the oven to 350˚F.
  2. Line 12 to 18 cupcake cups with paper liners.
  3. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt.
  4. In a separate bowl, mix the sugar and butter until creamy. Add the eggs, then milk and vanilla. Stir into the flour mixture and beat two minutes with an electric mixer; Add water and whisk until smooth.
  5. Divide the batter evenly among 12 to 18 lined cupcake cups.
  6. Bake for about 22 minutes, or until the cupcakes spring back when pressed gently with your finger.
  7. Cool on a wire cooling rack.
  8. Scoop a Tbsp. of cake out of the center tops of each cupcake; place a tsp. of raspberry preserves in each, then top with whipped cream and a berry.

Chocolate Raspberry Cupcake

Chocolate-Raspberry-Cupcakes-LR-p7vaiw5sokcptjy6uvwil9zhc6q3y7jcputgitrzf4

Prep Time: 25 Minutes

Total Time: 47 Minutes

Ingredients

  • 2 2/3 C. all-purpose flour
  • 1 C. cocoa powder
  • 2 tsp. Clabber Girl® Baking Powder
  • 2 tsp. Clabber Girl® Baking Soda
  • 3/4 tsp. salt
  • 3 C. granulated sugar
  • 3/4 C. softened butter
  • 3 eggs
  • 1 1/2 C. milk
  • 2 tsp. Spice Islands® Pure Vanilla Extract
  • 1 1/2 C. water
  • Filling and Garnish:
  • Polaner® Raspberry Preserves
  • Whipping cream
  • Raspberries or other berries for decorating tops

Directions

  1. Preheat the oven to 350˚F.
  2. Line 12 to 18 cupcake cups with paper liners.
  3. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt.
  4. In a separate bowl, mix the sugar and butter until creamy. Add the eggs, then milk and vanilla. Stir into the flour mixture and beat two minutes with an electric mixer; Add water and whisk until smooth.
  5. Divide the batter evenly among 12 to 18 lined cupcake cups.
  6. Bake for about 22 minutes, or until the cupcakes spring back when pressed gently with your finger.
  7. Cool on a wire cooling rack.
  8. Scoop a Tbsp. of cake out of the center tops of each cupcake; place a tsp. of raspberry preserves in each, then top with whipped cream and a berry.

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