Two of my favorite things, raspberry and chocolate, combine in this recipe to make one heck of a dessert. I took a cherry chocolate cupcake recipe and messed with it until I found a way I liked the way my raspberry cordial cupcake version tasted and baked.
Recipe – Makes 12 cupcakes
1 1/3 c flour
1 c sugar
1/3 c cocoa powder
1/2 t baking soda
1/8 t salt
2 T Kahlua
1 t vanilla
3/4 c water
raspberry pie filling
- Pre-heat the oven to 350° and put liners in a medium cupcake pan.
- Combine the flour, sugar, cocoa powder, baking soda, and salt. Mix until fully integrated.
- Add the Kahlua, vanilla, egg, and water and mix with an electric beater on medium for 30 seconds, or until just combined.
- Fill each liner with about a tablespoon of the chocolate batter.
- Put 3/4 of a tablespoon or a tablespoon of raspberry pie filling into each.
- Cover each cupcake with another tablespoon of the chocolate batter, making sure there is batter covering the raspberry filling.
- Put in the oven and bake for 20 minutes, or until a toothpick comes out without batter on it (it will still have some raspberry filling on it).
- I like to use a medium cookie scoop to pour the batter into the cups. It keeps it from dripping and makes each one even.
- The raspberry filling I use is an organic one that has big chunks of raspberry, but you can either make your own or just buy the brand your store carries. Raspberry jam works okay as well, but it doesn’t have as much raspberry flavor.
- Putting more raspberry filling in usually makes them need a little less time in the oven, but if you’re a raspberry fiend like myself, it’s totally worth watching the cupcakes closely!
- I love to top these with whipped cream swirled with more raspberry filling, but the bottled whipped cream is great, too.