RASPBERRY FILLED CHOCOLATE CUPCAKES
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.
Provided by Patricia Bliesner
Categories Chocolate
Time 1h
Number Of Ingredients 9
Steps:
- 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.
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