Raspberry Filled Chocolate Cupcakes
*Martha Stewart's recipe uses white/vanilla cake from scratch.
I used Devil's food Chocolate Cake Mix.
- 1 jar(s)
- seedless raspberry jam
- chocolate frosting
- 1 c
- confectioners' sugar
- 1/2 c
- 1/4 c
- unsweetened cocoa powder
- 1/4 tsp
- 2 Tbsp
- 1/2 tsp
- pure vanilla extract
DEVILED FOOD OR CHOCOLATE CUPCAKE MIX
How to Make Raspberry Filled Chocolate Cupcakes
- 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.