Raspberry Filled Chocolate Cupcakes

1
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.

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

How to Make Raspberry Filled Chocolate Cupcakes

Step-by-Step

  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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