Chocolate-Raspberry Filled Cupcakes
With permission of Broadway Books.
Copyright (c) 1998 by Andrew Schloss and Ken Bookman.
In these cupcakes, a rich devil's food
cake contains a rosy heart of raspberry jam. Just place the jam on top of
the batter. As it bakes, the batter will rise and the jam will sink until
it comes to rest in the very center of the cupcake. Be sure to use seedless
raspberry preserves; seeds will ruin the cupcakes' texture.
Makes 12 servings
- 1/4 pound (1 stick) unsalted butter
- 2 ounces unsweetened chocolate, broken
in large pieces
- 1 cup firmly paced dark brown sugar
- 1 teaspoon instant coffee powder
- 1 teaspoon vanilla extract
- 2 eggs
- 1 teaspoon baking soda
- 1 1/2 cups flour
- 2/3 cup water
- 1/4 cup seedless raspberry preserves
Preheat the oven to 350 degrees F. Grease
and flour the cups of a 12-cup muffin pan. Set aside.
Inn a large, heavy-bottomed saucepan over
medium heat, begin melting the butter. When it is half melted, add the chocolate,
remove from the heat when the chocolate is half melted, and stir until the
butter and chocolate are completely melted. Mix in the brown sugar, coffee
powder, and vanilla extract. Mix in the eggs.
Add the baking soda in pinches, breaking
up any lumps with your fingers, and stir well. Stir in the flour and beat
until it is well incorporated and the batter is thick. Stir in the water.
Spoon the batter into the prepared muffin
pan, filling each cup about three-quarters full. Lay 1 teaspoon of raspberry
preserves on the surface of each cup. The jam will sink down slightly. Bake
for 15 minutes, or until each cupcake is firm.
Cool on a rack for 10 minutes. Lift each
cupcake from the pan and let cool to room temperature.
- One Pot Chocolate Desserts
by Andrew Schloss, Ken Bookman (Contributor)
- Bantam Doubleday Dell
- Publication Date: February 1998
- $12.95 - Hardcover - Amazon@TKL - Save 30%
- ORDER
- ISBN: 0-7679-0084-7
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