You are here: Seasoned Cooking » All Issues » June 2005 Issue » This Article » Page 1
June 2005 Issue
Chocolate-Strawberry Cupcakes
by Ronda L. Halpin
Table of Contents | Single-page view

Related Sites

Surprise picture or gift announcement magicly appears when the magic ornament lights up on your Christmas tree! Demo features gold and silver Mag...

Between Friends: Home Based Success

Juggle your responsibilities so that you can make more time for you. Between Friends can help with departments such as self improvement, household...

ABest Kitchen Company

Commercial quality supplies for kitchens, bars, and restaurants at low prices.

A Well Dressed Kitchen

Custom fabric home decorating accessories including tablerunners, placemats & napkins, draftstoppers, appliance covers, valances and barstool c...

What's Cooking America

What's Cooking America is an on-line cooking site maintained by Linda Stradley, author of a cookbook also called What's Cooking America. The websit...
Do you like chocolate-covered strawberries? How about cupcakes? Well, why not combine the two and enjoy a rich, chocolate cupcake with a sweet strawberry filling? It's like having the best of both in your hand!

Choose the finest strawberry preserves you can afford or, better yet, make some of your own! I use my own homemade jam that’s filled with lots of chunks of strawberries. It makes a perfect filling for these cupcakes.

With such great flavors in one cupcake, frosting isn't necessary -- although that can be nice too. A simple sprinkle of powdered sugar will work nicely as well. One thing that you're likely to want though is a tall glass of milk or a nice cup of coffee! What a great way to celebrate strawberries and all they bring to the table!


Chocolate-Strawberry Cupcakes

  • 1½ c. flour
  • ¼ c. cocoa
  • ¼ c. sugar
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • ½ c. butter -- melted
  • 1 c. milk
  • 1 T. cider vinegar
  • 1/3 cup strawberry preserves
Preheat the oven to 350º F.

In a large bowl, sift together the flour, cocoa, sugar, baking soda and salt. Stir and make a well in the center of the mixture.

Pour the melted butter, milk, and vinegar into the well. Stir the mixture until all of the ingredients are moist.

Place cupcake liners in a muffin tin and fill each liner 1/3 full of batter.

Place 1 teaspoon of the preserves on top of the batter in each liner. Cover with additional batter, sealing the preserves into the center, to fill the liner 2/3 full.

Bake for 20 to 25 minutes. Remove the cupcakes from the oven and let them cool on a rack. Frost or sprinkle with powdered sugar, if desired.

  • Yields: 12 cupcakes
  • Preparation Time: 40 minutes

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.