These chocolate cupcakes are filled with raspberry preserves and topped with a simple whipped cream frosting and a fresh raspberry for an elegant look.
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These chocolate cupcakes are filled with raspberry preserves and topped with a simple whipped cream frosting and a fresh raspberry for an elegant look.
1 cup cocoa powder
2 tsp vanilla extract
2 tsp Clabber Girl Baking Powder
1 1/2 cups water
2 tsp Clabber Girl Baking Soda
Filling and Garnish:
3/4 tsp salt
Raspberry preserves
3 cups granulated sugar
Whipping cream
3/4 cup softened butter
Raspberries or other berries for decorating tops
3 eggs
2 2/3 cups all-purpose flour
1 1/2 cups milk
Preheat the oven to 350 F. Line 12 to 18 cupcake cups with paper liners. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. 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. Divide the batter evenly among 12 to 18 lined cupcake cups. Bake for about 22 minutes, or until the cupcakes spring back when pressed gently with your finger. Cool on a wire cooling rack. Scoop a tablespoon of cake out of the center tops of each cupcake; place a teaspoon of raspberry preserves in each, then top with whipped cream and a berry.
1 cup cocoa powder
2 tsp vanilla extract
2 tsp Clabber Girl Baking Powder
1 1/2 cups water
2 tsp Clabber Girl Baking Soda
Filling and Garnish:
3/4 tsp salt
Raspberry preserves
3 cups granulated sugar
Whipping cream
3/4 cup softened butter
Raspberries or other berries for decorating tops
3 eggs
2 2/3 cups all-purpose flour
1 1/2 cups milk
Preheat the oven to 350 F. Line 12 to 18 cupcake cups with paper liners. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. 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. Divide the batter evenly among 12 to 18 lined cupcake cups. Bake for about 22 minutes, or until the cupcakes spring back when pressed gently with your finger. Cool on a wire cooling rack. Scoop a tablespoon of cake out of the center tops of each cupcake; place a teaspoon of raspberry preserves in each, then top with whipped cream and a berry.