Chocolate Raspberry Blackout Cake

Yield:  24 cupcakes
Prep Time:  15 minutes
Bake Time:  18 minutes

 INGREDIENTS:

1 1/2 cups flour
1/2 cup Dutch-processed cocoa powder
1 teaspoon baking soda
1 tablespoon baking powder

1 1/2 cups whole milk or plain soy milk if vegan
1/2 cup canola oil
10 oz jar of raspberry preserves (save 1/2 for later use)
2 teaspoons vanilla extract
1 1/4 cups sugar
1 cup white chocolate pieces

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  In a medium bowl, whisk together the flour, cocoa powder, baking soda and baking powder.

3.  In a large bowl, combine the milk, oil, 1/2 of the preserves, vanilla, and sugar.  Stir together until well blended.  Gradually add the dry ingredients until everything is well combined.  Fold in the white chocolate pieces.

4.  Divide the batter evenly among the cupcake tins, and bake for 18 minutes, or until a toothpick inserted into the center comes out clean.  Allow the cupcakes to cool on a rack.