Raspberry Filled Chocolate Cupcakes

Patricia Bliesner

By
@Seahorsey

My semi-homeade version of Martha Stewart's Jam Cupcakes with Chocolate Frosting. Cupcakes are delicious & definately not the ordinary chocolate cupcake!

*Martha Stewart's recipe uses white/vanilla cake from scratch.

I used Devil's food Chocolate Cake Mix.


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Rating:
★★★★★ 5 votes
Comments:
Serves:
see cake mix directions
Prep:
40 Min
Cook:
20 Min
Method:
Bake

Ingredients

DEVILED FOOD OR CHOCOLATE CUPCAKE MIX

1 jar(s)
seedless raspberry jam
1
chocolate frosting
1 c
confectioners' sugar
1/2 c
butter
1/4 c
unsweetened cocoa powder
1/4 tsp
salt
2 Tbsp
milk
1/2 tsp
pure vanilla extract

Step-By-Step

1Devil's Food or Chocolate cake mix, made into cupcakes as per directions. Then let the cupcakes cool on cooling racks.

2Seedless Raspberry Jam, any brand. With a paring knife cut a 1-inch piece from top of each cupcake (do not discard) or use a cupcake plunger; then fill each hole with 1 teaspoon jam and replace cut out pieces.

3Frost with Chocolate Frosting, either store bought or Martha Stewarts frosting recipe: 1 cup confectioners sugar, 1/4 cup unsweetened cocoa powder, 1/4 teaspoon salt, 2 Tablespoons milk, 1/2 teaspoon vanilla. Whisk dry ingredients then using an electric mixer beat 1/2 cup butter until light and fluffy. With mixer on low, gradually add cocoa mixture then gradually beat in 2 Tablespoons of milk and 1/2 teaspoon vanilla. Beat frosting until light and fluffy about 30 seconds. *good recipe, there is no substitute for real butter!

4I doubled the recipe & mixed two cake mixes at once then baked and topped with fresh raspberries like Martha.

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Non-Edible or Other
Regional Style: American