*Click on the photo to enlarge1 1/4 cups flour
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons unsalted butter, at room temperature
2 tablespoons extra-light olive oil
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1/3 cup buttermilk
1/2 cup seedless raspberry jam
Confectioners' sugar
Preheat oven to 375°F.
Line twelve muffin-tin cups with liners.
In medium bowl, whisk to combine flour, cocoa powder, baking powder, baking soda, cinnamon, and salt.
In large bowl, with electric mixer, beat butter, oil, and brown sugar until light and fluffy. Add egg and vanilla and beat until well combined. On low speed, alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture.
Spoon one-third of batter into muffin cups. Make a small well in batter. Dividing evenly, spoon raspberry jam into each well. Spoon remaining batter evenly over raspberry jam. Bake 15-20 minutes, or until tops of cupcakes spring back when lightly touched. Check early. Turn cupcakes out onto a wire rack to cool completely.
Dust tops of cooled cupcakes with confectioners' sugar just before serving.
12 Cupcakes
I made this as an Easter treat yesterday. I enjoyed the fact that they weren't too sweet and the raspberry jam was a nice surprise. I did only get 9 cupcakes from the recipe...maybe I'll double the recipe next time. You can never have too many cupcakes!
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