Monday, January 31, 2011

Raspberry Filled Chocolate Cupcakes

Last week, I wrote about these luscious jam filled muffins, and ever since then I have been thinking of other ways to apply this technique. My friend Jessica hosted a grown-up version of the middle school slumber party, complete with pajamas, deliciously bad 80’s movies, and elevated junk food. This seemed like a perfect occasion to experiment with baking.

The vegan chocolate cupcakes I wrote about a few months ago are among the most perfect of my vegan recipes. The texture, the flavor, the frosting are everything I could want from a chocolate cupcake. But, one of my favorite treats is a filled cupcake. Whether filled with fruit, ganache, or cream, there’s something delightful about that sudden variation in flavor, right in the middle of your cupcake. By simply applying the same technique I used in my lemon raspberry muffins, I was able to create lovely, decadent, raspberry filled chocolate cupcakes.

Raspberry Filled Chocolate Cupcakes

Follow the recipe for chocolate cupcakes. Fill each cupcake tin half full with batter. Spoon 1 teaspoon raspberry jam into the center of the batter. Cover with batter until the cup is 2/3 full. Bake according to the recipe.

No comments:

Post a Comment