Jam Cupcakes with Chocolate Frosting
(from spferreira’s recipe box)
yield 12 cupcakes
Source: marthastewart.com, Everyday Food, June 2009
Prep time: 25 minutes
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
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Preheat oven to 350 degrees.
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Butter and flour a 12-cup muffin pan, or use liners.
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Combine flour, baking powder, and 3/4 teaspoon salt.
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In a large bowl, using an electric mixer, beat granulated sugar and 1/2 cup butter until light and fluffy.
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Beat in eggs, one at a time.
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Beat in 1 teaspoon vanilla.
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With mixer on low, beat in flour mixture in two parts, alternating with 1/2 cup milk.
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Divide batter among prepared muffin cups.
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Bake until a toothpick inserted in center of a cupcake comes out clean, about 20 minutes.
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Let cool in pan 5 minutes.
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Transfer to a wire rack to cool completely.
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Meanwhile, whisk together confectioners’ sugar, cocoa, and 1/4 teaspoon salt.
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In a large bowl, using an electric mixer, beat 1/2 cup butter until light and fluffy.
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With mixer on low, gradually add cocoa mixture, scraping down side of bowl as necessary.
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Gradually beat in 2 tablespoons milk and 1/2 teaspoon vanilla.
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Beat frosting until light and fluffy, about 30 seconds.
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Using a paring knife, cut a 1-inch-deep piece from the top of each cupcake (do not discard).
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Fill each hole with 1 teaspoon jam and replace cutout pieces.
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Frost cupcakes and top with raspberries.