Raspberry Filled Chocolate Cupcakes
*Martha Stewart's recipe uses white/vanilla cake from scratch.
I used Devil's food Chocolate Cake Mix.
DEVILED FOOD OR CHOCOLATE CUPCAKE MIX
1 jar(s)seedless raspberry jam
1 cconfectioners' sugar
1/4 cunsweetened cocoa powder
1/2 tsppure vanilla extract
How to Make Raspberry Filled Chocolate Cupcakes
- Devil's Food or Chocolate cake mix, made into cupcakes as per directions. Then let the cupcakes cool on cooling racks.
- Seedless 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.
- Frost 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!
- I doubled the recipe & mixed two cake mixes at once then baked and topped with fresh raspberries like Martha.