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Chocolate Raspberry Cupcakes

12-18 Cupcakes


• 2 2/3 c. all-purpose flour
• 1 c. cocoa powder
• 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.

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 in medium bowl and blend. Add contents of medium bowl to dry ingredients in the large bowl and mix for two minutes with an electric mixer on medium speed. Add water and blend until smooth. Divide the batter evenly among 12 to 18 lined cupcake 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 a muffin and visually ensuring toothpick is clean when removed. Allow muffins to cool completely on a wire rack.

Scoop a tablespoon of cake out of the center tops of each cupcake. Add a teaspoon of raspberry preserves to the void, then fill muffin with whipped cream and top with berry.