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.
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|Serving Size: 1 Serving (103g)|
|Recipe Makes: 12|
|Calories from Fat: 168 (51%)|
|Amt Per Serving||% DV|
|Total Fat 18.7g||25 %|
|Saturated Fat 10.7g||54 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 164.8mg||51 %|
|Sodium 91mg||3 %|
|Potassium 98.8mg||3 %|
|Total Carbohydrate 34.1g||10 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 32.8g|
|Protein 7g||10 %|
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Calories per serving: 331
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