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Chocolate Raspberry Cupcakes


  • 2 2/3 cup all purpose flour
  • 1 cup cocoa powder
  • 2 teaspoons Clabber Girl Baking Powder
  • 2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 3 cups granulated sugar
  • 3/4 cup softened butter
  • 3 eggs
  • 1 1/2 cups milk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups water
  • Filling and Garnish:
  • Raspberry preserves
  • Whipping cream
  • Raspberries or other berries for decorating tops


Preheat the oven to 350° degrees. 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 in to the flour mixture and beat two minutes with an electric mixer; Add water and whisk till 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 fill with whipped cream and top with berry.

Yield: 12 to 18 cupcakes