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Chocolate Raspberry Cupcakes

12-18 Cupcakes


2/3 c. all-purpose flour
1 c. cocoa powder (unsweetened)
2 tsp. Clabber Girl Baking Powder
2 tsp. Clabber Girl Baking Soda
3/4 tsp. salt
3 c. granulated sugar
3/4 c. softened butter
3 eggs
1 1/2 c. milk
2 tsp. vanilla extract
1 1/2 c. water

Filling and Garnish:
Raspberry preserves
Whipping cream
Fresh raspberries or other berries for decorating tops


Preheat the oven to 350 degrees F. Prepare 12-18 standard sized muffin cups with paper liners, oil, or non-stick spray.

Cupcake Preparation: In a large bowl, combine flour, cocoa powder, Clabber Girl Baking Powder, Clabber Girl Baking Soda, and salt. In a separate medium sized bowl, blend the sugar and butter until creamy. Add eggs, milk, and vanilla to the sugar-butter mixture and blend. Add contents of medium bowl to dry ingredients in the large bowl and mix with an electric mixer on medium speed for 2 minutes. Add water and blend until smooth. Divide the batter among the prepared cups filling them to 3/4 capacity.

Bake for approximately 22 minutes or until the cupcakes spring back when pressed gently with your finger. Ensure cupcakes are done by carefully inserting a toothpick into the center of cupcakes and visually ensuring toothpick is clean when removed. Allow cupcakes to cool in pan for five minutes then remove cakes and transfer to the wire rack to cool completely.

Scoop a tablespoon of cake out of the center tops of each cupcake. Add a teaspoon of raspberry preserves to the void, cover void and cupcake tops with whipped cream, and finish with your choice of berry.

Revised 9/14.