Many of my fellow Food Network fans have heard of the wonderful show Cupcake Wars. For those who don’t know, its a competition between four different cupcake bakers to see who can make the prettiest and most delicious cupcakes.
The only thing better than watching Cupcake Wars is trying to recreate it. However, after one such recreation resulted in the most disgusting cupcakes ever- think avocado-tastes-like-cardboard cupcakes and blue cupcakes with so much sugar you couldn’t taste the goldfish(?) inside- we decided to change the challenge a little.
We could now use actual recipes, look up answers to any baking questions, and work together to make cupcakes that were a little more, well, edible. It was a success, and Cupcake Friends was born.
Yesterday’s Cupcake Friends led my friend and I to make a Chocolate Raspberry cupcake. We used a slightly adjusted chocolate cupcake recipe we’d created, and the new version was extremely delicious. The cupcake is filled with raspberry jam and topped with whipped cream 🙂
Start by preheating the oven to 350 F and lining a muffin tray with cupcake liners. In a bowl, add 1 cup of flour, 1/2 cup of cocoa powder, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Stir together and set aside.
In another bowl, cream together 1 cup of sugar and 1 stick (1/2 cup) of butter. Add two eggs and 1/2 teaspoon of vanilla extract, then stir until combined.
Add the dry ingredients to the wet ingredients in two rounds, alternating with 1/3 cup of milk. Mmmm….chocolate 🙂
Use an ice cream scoop to fill each liner 3/4 up with batter. In the oven, bake for 15-20 minutes, or until a toothpick poked in the center comes out clean. Let the cupcakes cool.
With an apple corer, remove 1/2 of the center from each cupcake. Add 1 teaspoon of raspberry jam to the center of each cupcake. Don’t they look pretty?
Unfortunately, we were all out of heavy whipping cream, so I used whipped cream out of a can. However, I recommend whipping yourself up some homemade whipped cream, then using a spatula to GENTLY fold in some raspberry jam. Top the cupcakes with whichever whipped cream you like. If you want, garnish with a fresh raspberry or a small dollop of jam. Enjoy!
Chocolate Cupcakes with Raspberry Filling
1 cup of flour
1/2 cup of cocoa powder
1 teaspoon of baking powder
1/4 teaspoon of salt
1 cup sugar
1/2 cup (1 stick) of butter
1/2 teaspoon vanilla extract
1/4 cup of raspberry jam (I used Trader Joe’s)
Whipped Cream (either from a can or made with heavy whipping cream)
Preheat the oven to 350 F. Line a muffin tray with cupcake liners. In a bowl, combine the flour, cocoa powder, salt, and baking powder in a bowl. Set aside. In a separate bowl, cream together butter and sugar. Add eggs and vanilla, and stir until evenly combined. Add flour mixture to wet mixture in two rounds, alternating with the milk. Pour batter into liners, using an ice cream scooper to create an even amount in each cupcake. Bake for 15-20 minutes. Let cool.
Use an apple corer to remove the center of each cupcake. Add 1 teaspoon of raspberry jam to each center. Add whipped cream (either homemade or from a can) to the top. Enjoy!
P.S…the very friend who is mentioned in this article happens to have her own blog! Feel free to head on over and check out Bianca’s Delicious Bites.