Chocolate and Raspberry

I have to say that Chocolate and Raspberry are two flavors that really compliment each other well, especially in deserts.  Today, I'm making a really simple cupcake that combines these two flavors.  Recently, I had a version of these cupcakes with a fresh raspberry filling at a baby shower.  Depending on where you live, fresh raspberries this time of year can be pricey so I chose to go with a more budget friendly avenue for my raspberry filling but definitely in the summer or when fresh raspberries are in season I would make a fresh filling.  

Raspberry Filled Chocolate Cupcakes

Preheat oven to 350 degrees.  Prepare jumbo muffin pan with parchment cupcake liners. 

1 1/2 sticks margarine, softened

9 tbsp liquid egg whites

1 1/2 c all purpose flour

1/2 c cake flour

3/4 c unsweetened cocoa powder

1 tsp baking soda

3/4 tsp baking powder

1/2 tsp salt

1 c sugar

1/2 c Agave Nectar

2 tsp vanilla

1 1/2 c milk 

Let eggs and butter come to room temperature, approx 30 minutes depending on how warm your house is.  In a medium bowl, mix together dry ingredients (flours, cocoa powder, baking soda, baking powder, salt) and set aside.  

In a stand mixer or with a hand mixer, beat margarine on medium speed for 30 seconds.  Scrape down sides and gradually add sugar and agave nectar beating on medium speed until combined (3 minutes).  Scrap down sides of bowl, beat for an additional 2 minutes.  Add 1/3 of egg mixture at a time, beating after each addition. Beat in vanilla.  

Alternately add flour and milk to the butter mixture, mixing on low speed after each addition until combined.  Beat on medium speed for 20 seconds after all the flour and milk have been added.  

Fill muffin cups 1/2 full, using a 1/2 tbsp measuring spoon, add your favorite raspberry preserve to the center of each baking cup.  

Cover preserve with batter until each cup is filled 3/4 full.  

Bake for 30 minutes or until a toothpick comes clean when stuck in the middle.  Cool for 5 minutes in pan and remove to cooling rack.  

This Chocolate Cake recipe is the perfect base for any cake.  You can make it into two 8" round cakes or one 13x9x2 pan, grease the sides and put wax paper in the bottom of desired pan.  Bake for 35-40 minutes.  Allow to cool for 5 minutes, flip cake out onto cooling rack and peel wax paper off the bottom.

 
Frost with your favorite frosting.