 Chocolate-Raspberry Cupcakes
Makes 24 cupcakes
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Deep dark chocolate and sweet raspberry jam make these cupcakes almost too good to be true!
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Ingredients
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2
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cups all-purpose flour
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2/3
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cup unsweetened cocoa powder
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1-3/4
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teaspoons baking soda
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1/2
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teaspoon baking powder
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1/2
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teaspoon salt
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1-3/4
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cups granulated sugar
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2/3
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cup vegetable shortening
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1
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cup cold water
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2
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teaspoons vanilla extract
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3
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large eggs
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1/3
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cup seedless raspberry jam
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1-1/2
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cups "M&M's"® Semi-Sweet Chocolate Mini Baking Bits, divided
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1
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container (16 ounces) white frosting
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Red food coloring
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Preheat oven to 350°F. Lightly grease 24 (2-3/4-inch) muffin cups or line with paper or foil liners; set aside. In large bowl combine flour, cocoa powder, baking soda, baking powder and salt; stir in sugar. Beat in shortening until well combined. Gradually beat in water; stir in vanilla. Beat in eggs. Stir in raspberry jam. Divide batter evenly among prepared muffin cups. Sprinkle batter with 1 cup "M&M's"® Semi-Sweet Chocolate Mini Baking Bits. Bake 20 to 25 minutes or until toothpick inserted in centers comes out clean. Cool completely on wire racks. Combine frosting and red food coloring to make frosting pink. Spread frosting over cupcakes; decorate with remaining 1/2 cup"M&M's"® Semi-Sweet Chocolate Mini Baking Bits. Store in tightly covered container.
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© © Mars, Incorporated 2008
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Printed
from fbnr.com
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