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Gallery Jam Cupcakes with Chocolate Frosting Recipe Summary prep: 25 mins total: 45 mins Servings: 12
Ingredients Ingredient Checklist 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
Gallery Jam Cupcakes with Chocolate Frosting
Recipe Summary prep: 25 mins total: 45 mins Servings: 12
Gallery
Jam Cupcakes with Chocolate Frosting
Jam Cupcakes with Chocolate Frosting
Jam Cupcakes with Chocolate Frosting
Recipe Summary prep: 25 mins total: 45 mins Servings: 12
Recipe Summary
prep: 25 mins total: 45 mins
Servings: 12
prep: 25 mins
total: 45 mins
prep:
25 mins
total:
45 mins
Servings: 12
12
Ingredients
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
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.
Reviews (26)
Add Rating & Review 269 Ratings 5 star values: 70 4 star values: 69 3 star values: 77 2 star values: 40 1 star values: 13
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Reviews (26)
Add Rating & Review 269 Ratings 5 star values: 70 4 star values: 69 3 star values: 77 2 star values: 40 1 star values: 13
Add Rating & Review
269 Ratings 5 star values: 70 4 star values: 69 3 star values: 77 2 star values: 40 1 star values: 13
269 Ratings 5 star values: 70 4 star values: 69 3 star values: 77 2 star values: 40 1 star values: 13
269 Ratings 5 star values: 70 4 star values: 69 3 star values: 77 2 star values: 40 1 star values: 13
5 star values: 70 4 star values: 69 3 star values: 77 2 star values: 40 1 star values: 13
Martha Stewart Member Rating: 5 stars 02/05/2018 Fantastic recipe and very quick and easy, too! The cake itself is delicious and the jam inside is perfect. But that frosting... wow! These were a really special treat. Martha Stewart Member Rating: Unrated 04/21/2013 have been a fan of your food pholsophy for years and have not until now yet got to comment on anything. and ain't cupcakes a splendid way to mend muffins gone bad with luscious frosting? Martha Stewart Member Rating: Unrated 04/10/2013 Jam Cupcakes with Chocolate so delicious [url=http://www.dzfemme.com/vb/]سيدات الجزائر[/url] Martha Stewart Member Rating: Unrated 03/11/2013 Looks to good to not give it a try at home! Matt @ care at home Martha Stewart Member Rating: Unrated 01/25/2013 That is the one >>>> These cupcakes are the best I REALLY RECOMMEND THIS RECIPE I make this dough as a basic & I keep using this recipe for all my cupcakes with different flavors sometimes dont use jam and add chocolate chips, lemon or orange zest Martha Stewart Member Rating: Unrated 01/23/2013 these cupcakes are perfect...so delicious Martha Stewart Member Rating: Unrated 11/27/2012 I have had no luck with cupcakes until I tried my hands on to this recipe. Very easy to make and it comes out perfect. This is my third time making it. Kids love to bite into chocolate and jam filling. I am going to make it with strawberry jam this time. Thanks! Martha Stewart Member Rating: Unrated 03/02/2012 These are amazing! I love the combinations of chocolate, raspberry and almond flavours often found in German recipes so I changed this up a bit. I made them with French raspberry jam inside and also used only 1 teaspoon of vanilla and 1/2 teaspoon of almond extract. I am not certain the bit of almond was enough to make much difference, so next time I will reverse the quantities. This only makes a dozen so you won't have too many leftovers if you are a small family. Delicious Martha Stewart Member Rating: Unrated 11/08/2011 This was a great recipe! I did use the pastry bag for inserting the jam, and there was also too much chocolate frosting left over, but other than that, turned out great! I made them for a party in my civics class at school :) Martha Stewart Member Rating: Unrated 07/06/2011 I've made this recipe twice, once by cutting out the perfect little cylinder, and once by jamming a tip into the center and squeezing the filling (I used blueberry all-fruit) inside. I preferred that method. My daughter requested these for her 5th birthday with a vanilla cream-cheese frosting, and they were delicious! Martha Stewart Member Rating: Unrated 06/21/2011 I've made jam-filled cupcakes before, but I find that using a decorator bag with a round deco-tip easier to insert the jam into the cupcake. No cutting necessary! However, it's good to experiement first (outside the cake), just so you know how much squeeze will get the desired amount. Martha Stewart Member Rating: Unrated 04/10/2011 Also, the cupcakes are really easy to do and really good! Martha Stewart Member Rating: Unrated 04/10/2011 This chocolate frosting is awesome, I definitely recommend it! Martha Stewart Member Rating: Unrated 03/08/2011 I added the extra milk that everybody suggested, and baked them with the jam. They turned out perfect! So moist and yummy! Martha Stewart Member Rating: Unrated 09/05/2010 I added cheries jam to the cupcakes and substitued the whole milk for whipped cream for the chocolate frosting. They look great! Martha Stewart Member Rating: Unrated 07/30/2010 Confectioners' sugar is powdered sugar. Martha Stewart Member Rating: Unrated 07/25/2010 what is the confectioners' sugar plz? Martha Stewart Member Rating: Unrated 04/06/2010 Would be super lovely if you could add UK measurements in brackets or similar next to your 'cup' measurements. Sometimes a pain keep converting all your recipes. :P Martha Stewart Member Rating: Unrated 03/31/2010 I absolutely loved this recipe! easy and fast! I put the jam inside before baking and they came out really good! Thanks Martha Stewart Member Rating: Unrated 07/02/2009 Easy and delicious! I didn't even put the jam in the center and they still tasted great. Martha Stewart Member Rating: Unrated 07/02/2009 There wasn't enough frosting for a generous amount per cupcake (which is the way I like it), but it tasted delicious. However, the cake itself tasted too much of eggs and baking powder for my taste! Martha Stewart Member Rating: Unrated 07/02/2009 THe frosting was delicious, although not enough for a generous amount per cupcake..... Also, the cake tasted too much like eggs and baking powder for my taste.. Too bad! Martha Stewart Member Rating: Unrated 06/04/2009 that's not a melon baller, it's a teaspoon. the paring knife helps make a clean cut, and ideally you want to make a cone shaped piece to remove. This will keep from weakening the cupcake too much, and should help ensure you don't poke through the bottom. Martha Stewart Member Rating: Unrated 06/01/2009 Fantastic recipe. Doesn't need 1 tsp salt - just half is fine. Your arteries will thank you. Martha Stewart Member Rating: Unrated 05/31/2009 This whole recipe is great, but especially the chocolate frosting - don't even think of using canned when this one is so easy and inexpensive to make. Also, the fourth step says to use a paring knife, but the picture shows a melon baller. If you have a melon baller, definitely use it - it makes easy work of making the little plugs.Martha Stewart Member
Rating: 5 stars 02/05/2018
Fantastic recipe and very quick and easy, too! The cake itself is delicious and the jam inside is perfect. But that frosting… wow! These were a really special treat.
Rating: 5 stars
Rating: Unrated 04/21/2013
have been a fan of your food pholsophy for years and have not until now yet got to comment on anything. and ain’t cupcakes a splendid way to mend muffins gone bad with luscious frosting?
Rating: Unrated
Rating: Unrated 04/10/2013
Jam Cupcakes with Chocolate so delicious [url=http://www.dzfemme.com/vb/]سيدات الجزائر[/url]
Rating: Unrated 03/11/2013
Looks to good to not give it a try at home! Matt @ care at home
Rating: Unrated 01/25/2013
That is the one »» These cupcakes are the best I REALLY RECOMMEND THIS RECIPE I make this dough as a basic & I keep using this recipe for all my cupcakes with different flavors sometimes dont use jam and add chocolate chips, lemon or orange zest
Rating: Unrated 01/23/2013
these cupcakes are perfect…so delicious
Rating: Unrated 11/27/2012
I have had no luck with cupcakes until I tried my hands on to this recipe. Very easy to make and it comes out perfect. This is my third time making it. Kids love to bite into chocolate and jam filling. I am going to make it with strawberry jam this time. Thanks!
Rating: Unrated 03/02/2012
These are amazing! I love the combinations of chocolate, raspberry and almond flavours often found in German recipes so I changed this up a bit. I made them with French raspberry jam inside and also used only 1 teaspoon of vanilla and 1/2 teaspoon of almond extract. I am not certain the bit of almond was enough to make much difference, so next time I will reverse the quantities. This only makes a dozen so you won’t have too many leftovers if you are a small family. Delicious
Rating: Unrated 11/08/2011
This was a great recipe! I did use the pastry bag for inserting the jam, and there was also too much chocolate frosting left over, but other than that, turned out great! I made them for a party in my civics class at school :)
Rating: Unrated 07/06/2011
I’ve made this recipe twice, once by cutting out the perfect little cylinder, and once by jamming a tip into the center and squeezing the filling (I used blueberry all-fruit) inside. I preferred that method. My daughter requested these for her 5th birthday with a vanilla cream-cheese frosting, and they were delicious!
Rating: Unrated 06/21/2011
I’ve made jam-filled cupcakes before, but I find that using a decorator bag with a round deco-tip easier to insert the jam into the cupcake. No cutting necessary! However, it’s good to experiement first (outside the cake), just so you know how much squeeze will get the desired amount.
Rating: Unrated 04/10/2011
Also, the cupcakes are really easy to do and really good!
This chocolate frosting is awesome, I definitely recommend it!
Rating: Unrated 03/08/2011
I added the extra milk that everybody suggested, and baked them with the jam. They turned out perfect! So moist and yummy!
Rating: Unrated 09/05/2010
I added cheries jam to the cupcakes and substitued the whole milk for whipped cream for the chocolate frosting. They look great!
Rating: Unrated 07/30/2010
Confectioners’ sugar is powdered sugar.
Rating: Unrated 07/25/2010
what is the confectioners’ sugar plz?
Rating: Unrated 04/06/2010
Would be super lovely if you could add UK measurements in brackets or similar next to your ‘cup’ measurements. Sometimes a pain keep converting all your recipes. :P
Rating: Unrated 03/31/2010
I absolutely loved this recipe! easy and fast! I put the jam inside before baking and they came out really good! Thanks
Rating: Unrated 07/02/2009
Easy and delicious! I didn’t even put the jam in the center and they still tasted great.
There wasn’t enough frosting for a generous amount per cupcake (which is the way I like it), but it tasted delicious. However, the cake itself tasted too much of eggs and baking powder for my taste!
THe frosting was delicious, although not enough for a generous amount per cupcake….. Also, the cake tasted too much like eggs and baking powder for my taste.. Too bad!
Rating: Unrated 06/04/2009
that’s not a melon baller, it’s a teaspoon. the paring knife helps make a clean cut, and ideally you want to make a cone shaped piece to remove. This will keep from weakening the cupcake too much, and should help ensure you don’t poke through the bottom.
Rating: Unrated 06/01/2009
Fantastic recipe. Doesn’t need 1 tsp salt - just half is fine. Your arteries will thank you.
Rating: Unrated 05/31/2009
This whole recipe is great, but especially the chocolate frosting - don’t even think of using canned when this one is so easy and inexpensive to make. Also, the fourth step says to use a paring knife, but the picture shows a melon baller. If you have a melon baller, definitely use it - it makes easy work of making the little plugs.
All Reviews for Jam Cupcakes with Chocolate Frosting
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Jam Cupcakes with Chocolate Frosting
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
