chocolate cupcake with jelly on glass platter
June 20, 2020

Chocolate Raspberry Cupcakes

By Ange's Table

Happy Saturday to you all!

How was your week?  I hope you get what you need out of today.  Remember to take a minute for yourself.  Just breathe.  Pray, think, be alone.  Just you, even for 5 minutes.  The only way we can be the best we can for all of our loved ones, is to be the best YOU that you can be.

Sometimes people tell me that shutting out my son and husband, shutting out the world, is selfish.  And you know what, it might be.  But I need those few minutes alone.  Sometimes more than once in a day.  But I need to reset my mind, make sure I know what I need to focus on.  Listen to the Voice inside to guide me in the right direction.  If you listen hard, you might hear it.  Sometimes, there is no voice.  There is no one telling me where to go, or what to do.  Those are the times I need those minutes alone even more.  I know who I am talking to in that time.  I believe that the Lord will guide me in the right direction, as long as I live as I should, and listen to what He tells me.

Now don’t get me wrong, I don’t think Jesus said “Angela, make Chocolate Raspberry Cupcakes.”  But I do know He has given me the ability to make these cupcakes.  Cupcakes to share with all of you!

dry for chocolate cupcakes
Dry ingredients before being sifted
cream for chocolate raspberry cupcake
Cream the shortening and sugar
dry on wet for chocolate raspberry cupcake
Very slowly restart the mixer after adding in the dry ingredients
chocolate cupcake mix in bowl
Mix on high to get air into the batter
inside of chocolate cupcake
Look how moist inside these cupcakes are
chocolate cupcake with jelly
Insert the jelly from the top of the cupcake
inside cupcake with jelly
So good!

Chocolate Raspberry Cupcake

  • 4 eggs, large
  • 1/2 cup palm shortening
  • 1/2 cup coconut sugar
  • 1/2 cup coconut flour
  • 1/4 cup cacao powder
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup raspberry jelly, whipped

Preheat the oven to 350’F.

Line a cupcake pan with cupcake papers.  Set aside.

Cream together the shortening and sugar.  Add in eggs one at a time, scraping down the sides of the mixer after each egg.  Add in vanilla.

Sift dry ingredients together.  Add to mixer onto the wet.  Turn mixer on very slowly to mix in the dry ingredients.  Once they are mixed in, turn the mixer on medium-high for 1 minute to beat air into the batter. 

Using an ice cream scoop, portion out the cupcakes.  Only go about 3/4 the way up the cupcake paper.

Bake in preheated oven 10 minutes, rotate pan.  Cook additional 8-10 minutes until a toothpick inserted into a cupcake comes out clean.

Cool completely.

Use a piping bag, or food injector to fill the cupcakes.  Insert the nozzle into the top of the cupcake.  Gently squeeze jelly into the cupcakes.  Repeat with all cupcakes.


How did you fill the cupcakes with jelly?  Leave a comment below, or tag us on Instagram @Anges_Table.  We love hearing from you.