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Jam Cupcakes with Chocolate Frosting

Just one bite reveals the sweet surprise inside these treats.

  • prep: 25 mins
    total time: 45 mins
  • servings: 12

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Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup plus 2 tablespoons whole milk
  • 1 cup confectioners' sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup seedless raspberry jam
  • 12 raspberries, for garnish

Directions

  1. Step 1

    Preheat oven to 350 degrees. Butter and flour a 12-cup muffin pan, or use liners. Combine flour, baking powder, and 3/4 teaspoon salt. In a large bowl, using an electric mixer, beat granulated sugar and 1/2 cup butter until light and fluffy. Beat in eggs, one at a time. Beat in 1 teaspoon vanilla. With mixer on low, beat in flour mixture in two parts, alternating with 1/2 cup milk.

  2. Step 2

    Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, about 20 minutes. Let cool in pan 5 minutes. Transfer to a wire rack to cool completely.

  3. Step 3

    Meanwhile, whisk together confectioners' sugar, cocoa, and 1/4 teaspoon salt. In a large bowl, using an electric mixer, beat 1/2 cup butter until light and fluffy. With mixer on low, gradually add cocoa mixture, scraping down side of bowl as necessary. Gradually beat in 2 tablespoons milk and 1/2 teaspoon vanilla. Beat frosting until light and fluffy, about 30 seconds.

  4. Step 4

    Using a paring knife, cut a 1-inch-deep piece from the top of each cupcake (do not discard). Fill each hole with 1 teaspoon jam and replace cutout pieces. Frost cupcakes and top with raspberries.

Source
Everyday Food, June 2009

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Reviews (26)

  • 21 Apr, 2013

    have been a fan of your food pholsophy for years and have not until now yet got to comment on anything. and ain't cupcakes a splendid way to mend muffins gone bad with luscious frosting?

  • 10 Apr, 2013

    Jam Cupcakes with Chocolate so delicious
    [url=http://www.dzfemme.com/vb/]سيدات الجزائر[/url]

  • 10 Apr, 2013

    Jam Cupcakes with Chocolate so delicious
    [url=http://www.dzfemme.com/vb/]سيدات الجزائر[/url]

  • 11 Mar, 2013

    Looks to good to not give it a try at home! Matt @ care at home

  • 11 Feb, 2013

    Jam Cupcakes with Chocolate Frosting
    Russell's Monday Dinner
    Nutritious and Delicious!

  • 25 Jan, 2013

    That is the one >>>> These cupcakes are the best I REALLY RECOMMEND THIS RECIPE
    I make this dough as a basic & I keep using this recipe for all my cupcakes with different flavors sometimes dont use jam and add chocolate chips, lemon or orange zest

  • 23 Jan, 2013

    these cupcakes are perfect...so delicious

  • 27 Nov, 2012

    I have had no luck with cupcakes until I tried my hands on to this recipe. Very easy to make and it comes out perfect. This is my third time making it. Kids love to bite into chocolate and jam filling. I am going to make it with strawberry jam this time.
    Thanks!

  • 2 Mar, 2012

    These are amazing!
    I love the combinations of chocolate, raspberry and almond flavours often found in German recipes so I changed this up a bit.
    I made them with French raspberry jam inside and also used only 1 teaspoon of vanilla and 1/2 teaspoon of almond extract. I am not certain the bit of almond was enough to make much difference, so next time I will reverse the quantities.
    This only makes a dozen so you won't have too many leftovers if you are a small family.
    Delicious

  • 8 Nov, 2011

    This was a great recipe! I did use the pastry bag for inserting the jam, and there was also too much chocolate frosting left over, but other than that, turned out great! I made them for a party in my civics class at school :)

  • 6 Jul, 2011

    I've made this recipe twice, once by cutting out the perfect little cylinder, and once by jamming a tip into the center and squeezing the filling (I used blueberry all-fruit) inside. I preferred that method. My daughter requested these for her 5th birthday with a vanilla cream-cheese frosting, and they were delicious!

  • 21 Jun, 2011

    I've made jam-filled cupcakes before, but I find that using a decorator bag with a round deco-tip easier to insert the jam into the cupcake. No cutting necessary!

    However, it's good to experiement first (outside the cake), just so you know how much squeeze will get the desired amount.

  • 10 Apr, 2011

    Also, the cupcakes are really easy to do and really good!

  • 10 Apr, 2011

    This chocolate frosting is awesome, I definitely recommend it!

  • 8 Mar, 2011

    I added the extra milk that everybody suggested, and baked them with the jam. They turned out perfect! So moist and yummy!

  • 5 Sep, 2010

    I added cheries jam to the cupcakes and substitued the whole milk for whipped cream for the chocolate frosting. They look great!

  • 30 Jul, 2010

    Confectioners' sugar is powdered sugar.

  • 25 Jul, 2010

    what is the confectioners' sugar plz?

  • 6 Apr, 2010

    Would be super lovely if you could add UK measurements in brackets or similar next to your 'cup' measurements.

    Sometimes a pain keep converting all your recipes. :P

  • 31 Mar, 2010

    I absolutely loved this recipe! easy and fast! I put the jam inside before baking and they came out really good! Thanks

  • 2 Jul, 2009

    Easy and delicious! I didn't even put the jam in the center and they still tasted great.

  • 2 Jul, 2009

    There wasn't enough frosting for a generous amount per cupcake (which is the way I like it), but it tasted delicious. However, the cake itself tasted too much of eggs and baking powder for my taste!

  • 2 Jul, 2009

    THe frosting was delicious, although not enough for a generous amount per cupcake..... Also, the cake tasted too much like eggs and baking powder for my taste.. Too bad!

  • 4 Jun, 2009

    that's not a melon baller, it's a teaspoon. the paring knife helps make a clean cut, and ideally you want to make a cone shaped piece to remove. This will keep from weakening the cupcake too much, and should help ensure you don't poke through the bottom.

  • 1 Jun, 2009

    Fantastic recipe. Doesn't need 1 tsp salt - just half is fine. Your arteries will thank you.

  • 31 May, 2009

    This whole recipe is great, but especially the chocolate frosting - don't even think of using canned when this one is so easy and inexpensive to make. Also, the fourth step says to use a paring knife, but the picture shows a melon baller. If you have a melon baller, definitely use it - it makes easy work of making the little plugs.