Chocolate-Raspberry Buttermilk Cupcakes
Raspberries and chocolate have a natural affinity, but cherry jam or orange marmalade would work equally well here.
1-1/4 cups flour
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup extra-light olive oil
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1/3 cup buttermilk
1/2 cup seedless raspberry jam
1 tablespoon confectioners’ sugar
1 Preheat the oven to 375°F. Line twelve 2-1/2-inch muffin-tin cups with paper liners.
2 In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, cinnamon, and salt.
3 In a large bowl, with an electric mixer, beat the oil and brown sugar until light and fluffy. Add the egg and vanilla, and beat until well combined. On low speed, alternately beat in the flour mixture and the buttermilk, beginning and ending with the flour mixture.
4 Spoon one-third of the batter into the muffin cups. Make a small well in the batter of each cupcake. Dividing evenly, spoon the raspberry jam into each well. Spoon the remaining batter evenly over the raspberry jam. Bake 20 minutes, or until the tops of the cupcakes spring back when lightly touched. Turn the cupcakes out onto a wire rack to cool completely.
5 Dust the tops of the cooled cupcakes with confectioners’ sugar before serving. Makes 12 cupcakes
Makes Makes 12 cupcakes servings.
Per cupcake: 170 calories, 5.3g total fat (0.9g saturated), 18mg cholesterol, 1g dietary fiber, 29g carbohydrate, 2g protein, 142mg sodium.