kansasgirl
Senior Cook
These are very tasty. You can substitute different flavors of jam or even peanut butter for the filling.
Chocolate Raspberry Buttermilk Cupcakes
1 1/4 c flour
3 tb unsweetened cocoa powder
1 ts baking powder
1/2 ts baking soda
1/2 ts cinnamon
1/4 ts salt
2 tb unsalted butter, at room temp
2 tb EVOO
1/2 c packed light brown sugar
1 egg
1 ts vanilla extract
1/3 c buttermilk
1/2 c seedless raspberry jam (can use sugarfree)
Confectioners' sugar
Preheat oven to 375F. Line twelve muffin tin cups with paper liners.
1.In medium bowl, combine flour, cocoa powder, baking powder, baking soda, cinnamon, and salt.
2.In large bowl, with electric mixer, beat butter, oil, and brown sugar until light and fluffy. Add egg and vanilla and beat until well combined. On low speed, alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture.
3.Spoon 1/3 of batter into muffin cups. Make a small well in batter. Spoon a large dollop of raspberry jam into each well. Spoon remaining batter evenly over raspberry jam.
4.Bake 20 minutes, or until tops of cupcakes spring back when lightly touched. Turn cupcakes out onto a wire rack to cool completely. Dust tops of cooled cupcakes with confectioners' sugar before serving.
Chocolate Raspberry Buttermilk Cupcakes
1 1/4 c flour
3 tb unsweetened cocoa powder
1 ts baking powder
1/2 ts baking soda
1/2 ts cinnamon
1/4 ts salt
2 tb unsalted butter, at room temp
2 tb EVOO
1/2 c packed light brown sugar
1 egg
1 ts vanilla extract
1/3 c buttermilk
1/2 c seedless raspberry jam (can use sugarfree)
Confectioners' sugar
Preheat oven to 375F. Line twelve muffin tin cups with paper liners.
1.In medium bowl, combine flour, cocoa powder, baking powder, baking soda, cinnamon, and salt.
2.In large bowl, with electric mixer, beat butter, oil, and brown sugar until light and fluffy. Add egg and vanilla and beat until well combined. On low speed, alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture.
3.Spoon 1/3 of batter into muffin cups. Make a small well in batter. Spoon a large dollop of raspberry jam into each well. Spoon remaining batter evenly over raspberry jam.
4.Bake 20 minutes, or until tops of cupcakes spring back when lightly touched. Turn cupcakes out onto a wire rack to cool completely. Dust tops of cooled cupcakes with confectioners' sugar before serving.
