Recipe: Chocolate-Raspberry Filled Cupcakes (devil's food batter, raspberry jam filling)

CHOCOLATE-RASPBERRY FILLED CUPCAKES

"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."

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.

Makes 12 cupcakes
Source: One Pot Chocolate Desserts by Andrew Schloss, Ken Bookman (Contributor)