Jam Cupcakes with Chocolate Frosting

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med104695_0609_jamcupcakes.jpg
Prep Time:
25 mins
Total Time:
45 mins
Servings:
12

Just one bite reveals the sweet surprise inside these treats.

Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan

  • 1 ½ cups all-purpose flour, (spooned and leveled), plus more for pan

  • 1 ½ teaspoons baking powder

  • 1 teaspoon salt

  • ¾ cup granulated sugar

  • 2 large eggs, room temperature

  • 1 ½ teaspoons pure vanilla extract

  • ½ cup plus 2 tablespoons whole milk

  • 1 cup confectioners' sugar

  • ¼ cup unsweetened cocoa powder

  • ¼ cup seedless raspberry jam

  • 12 raspberries, for garnish

Directions

  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. 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. 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. 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.

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