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Jam Cupcakes with Chocolate Frosting

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Jam Cupcakes with Chocolate Frosting

marthastewart.com/recipe

Yield: 12 cupcakes

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

Instructions

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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