Jam Filled Cupcakes with Chocolate Frosting

Ready in 45 minutes
5 avg, 1 review(s) 100% would make again

Top-ranked recipe named "Jam Filled Cupcakes with Chocolate Frosting"

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Ingredients

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1 cup unsalted butter; (2 sticks) room temperature, plus more for pan
1 1/2 cups all-purpose flour; (spooned and leveled), plus more
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 whole milk; plus 2 tablespoons
1 cup confectioners sugar
1/4 cup unsweetened cocoa powder
1/4 cup seedless raspberry jam
12 raspberries; for garnish

Original recipe makes 12

Servings  

Preparation

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.

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.

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.

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.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 331 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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