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Chocolate-Raspberry Buttermilk Cupcakes
Raspberry and chocolate have a natural affinity, but feel free to substitute another type of jam.
  • 1-1/4 cups flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, at room temperature
  • 2 tablespoons extra-light olive oil
  • 1/2 cup packed light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/3 cup buttermilk
  • 1/2 cup seedless raspberry jam
  • 1 tablespoon confectioners' sugar

1. Preheat oven to 375°F. Line twelve 2-1/2-inch muffin-tin cups with paper liners.

2. In medium bowl, combine flour, cocoa powder, baking powder, baking soda, cinnamon, and salt.

3. In large bowl, with electric mixer, beat butter, oil, and brown sugar until light and fluffy. Add egg and vanilla and beat until well combined. On low speed, alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture.

4. Spoon one-third of batter into muffin cups. Make a small well in batter. Dividing evenly, spoon raspberry jam into each well. Spoon remaining batter evenly over raspberry jam. Bake 20 minutes, or until tops of cupcakes spring back when lightly touched. Turn cupcakes out onto a wire rack to cool completely.

5. Dust tops of cooled cupcakes with confectioners' sugar before serving.


Nutritional Information
Per serving: 167 calories, 5g total fat, 1.8g saturated fat, 2.5g monounsaturated fat, 0.4g polyunsaturated fat, 1g dietary fiber, 2g protein, 29g carbohydrate, 23mg cholesterol, 142mg sodium.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
Makes 1 dozen

Prep Time
50