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
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