Chocolate Raspberry Dot Cupcakes

Chocolate Raspberry Dot Cupcakes

Makes 12 cupcakes
Tender and moist, these chocolate gems provide a surprise of raspberry jam in the center. If desired, sprinkle the top with confectioner's sugar.
  • 3/4 cup unbleached cane sugar
  • 1/2 cup plus 6 tablespoons unbleached white flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 large egg
  • 1/2 cup low fat (1%) milk
  • 4 tablespoons (1/2 stick) butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water
  • 2 tablespoons fruit sweetened raspberry jam
  • Confectioner's sugar for garnish (optional)
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Preheat oven to 350°F. Line 12 muffin tins with paper liners.

Mix the cane sugar with flour, cocoa, baking powder, baking soda and salt. In a separate bowl, whisk together the egg, milk, melted butter and vanilla. Pour liquid ingredients into the dry and beat with a wire whisk for 2 minutes. Add boiling water and beat for another 2 minutes.

Scoop batter into lined muffin tins. Place 1/2 to 1 teaspoon jam in the center of each cupcake. Bake for 25 minutes or until done when tested with a toothpick.

When completely cool, dust the cupcakes with confectioner's sugar, if desired.
Nutritional Info: 
Per Serving: Serving size: 1 muffin, 140 calories (40 from fat), 4.5g total fat, 2.5g saturated fat, 30mg cholesterol, 180mg sodium, 23g carbohydrates, 2g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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