Submitted by: E. Waldo Ward staff 
 " A great afternoon treat with your cup of tea." 

  •  1½ cups flour 
  •  ¼ cup cocoa 
  •  ¼ cup sugar 
  •  1 teaspoon baking soda 
  •  ¼ teaspoon salt 
  •  1 stick butter or margarine, melted 
  •  1 cup milk 
  •  1 tablespoon vinegar 
  •  1/3 cup E. Waldo Ward Seedless Black Raspberry Preserves 
  •  Powdered sugar 


  1.  Preheat oven to 350º F. 
  2.  In a large bowl, sift together flour, cocoa, sugar, soda, and salt. Stir and make a well in the center. 
  3.  Pour the melted butter, milk, and vinegar into the well. Stir until all ingredients are moist. 
  4.  Place cupcake liners in muffin tin and spoon a full tablespoon of batter into each liner. 
  5.  Place 1 teaspoon of preserves on top of the batter. Cover with an additional tablespoon of batter, sealing the preserves into the center. 
  6.  Bake for 20 to 25 minutes. Remove from oven and sprinkle with powdered sugar. Let cool on rack. 

 Makes 12 cupcakes