Chocolate Raspberry Cupcakes | Rich & Fruity Chocolate Treats

Chocolate Raspberry Cupcakes

By

Test Kitchen

•

Spring 2011

Decadent chocolate cupcakes with a hidden raspberry jam center and smooth chocolate buttercream, perfect for dessert or special occasions

Recipe Information

Total Time:

Yield:

22 cupcakes

Ingredients

½ cup butter (room temperature)

1¼ cups granulated sugar

1 teaspoon vanilla extract

2 eggs

1¼ cups all-purpose flour

½ cup unsweetened cocoa powder

¾ teaspoon baking soda

½ teaspoon salt

½ cup sour cream

Seedless raspberry jam

‍

Directions

Preheat oven to 350°F. Place liners in cupcake tins.
In a large mixing bowl beat butter and sugar on medium speed of an electric mixer until light and fluffy. Beat in vanilla. Add eggs one at a time, beating well after each.
Sift together flour, cocoa powder, baking soda and salt. With mixer on low speed, add half of the flour mixture, then the sour cream; mix until combined. Add remaining flour mixture and ¼-cup water; mix thoroughly.
Bake in preheated oven about 20 minutes or until a toothpick inserted in center comes out clean. Remove hot cupcakes from pan and cool on a wire rack.
Using a paring knife, cut and reserve a small cone of cake from the center of each cupcake. Spoon 1 tablespoon purchased seedless raspberry jam into hole. Replace the reserved cake.
Frost with Chocolate Buttercream Frosting.

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