Raspberry Filled Chocolate Cupcakes

Patricia Bliesner


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.


★★★★★ 5 votes

see cake mix directions
40 Min
20 Min



  • 1 jar(s)
    seedless raspberry jam
  • 1
    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

How to Make Raspberry Filled Chocolate Cupcakes


  1. Devil's Food or Chocolate cake mix, made into cupcakes as per directions. Then let the cupcakes cool on cooling racks.
  2. 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.
  3. 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!
  4. I doubled the recipe & mixed two cake mixes at once then baked and topped with fresh raspberries like Martha.

Printable Recipe Card

About Raspberry Filled Chocolate Cupcakes

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

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