Ingredients
Scale
- 1 cup all-purpose flour (or gluten-free blend)
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter (or non-dairy butter)
- 1 cup sugar (or sugar substitute)
- 2 large eggs (or flax eggs)
- 1 tsp vanilla extract
- 1/2 cup buttermilk (or plant-based milk)
- 1 tbsp raspberry preserves
Instructions
- Preheat oven to 350°F (175°C) and prepare a muffin tin.
- In a bowl, mix flour, cocoa powder, baking soda, and salt.
- Beat together butter and sugar until fluffy; add eggs and vanilla.
- Combine dry ingredients with wet alternately with buttermilk; stir in boiling water until smooth.
- Fill muffin tin two-thirds full. Add raspberry preserves on top of each before covering with batter.
- Bake for approximately 22 minutes or until a toothpick comes out mostly clean. Cool for 10 minutes before transferring to racks.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 25g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg