I have AMAZING news!
And this is not a joke. Dead serious.
So in my blog entry I posted yesterday (Tomato and Parmesan Focaccia with Caramelized Onions) I talked about how impossible it’s been for me to get tickets to the Ellen Degeneres show. As in I have stalked her website every day for like the past month with zero luck.
So guess what?? This morning…I’m barely awake, while shoveling oatmeal into my mouth at like 7am…decide to check the Ellen website just one more time…AND… tickets are available!!!!
I am going to the show in March!! Officially luckiest blogger ever.
So I’m hoping this luck sticks to me for a bit. According to yesterday, if I blog about something today again, it’s going to come true tomorrow…
In that case, I’d like to run into Ryan Gosling at the grocery store (obviously wearing a fabulous outfit and having the best hair day ever) and he proposes… or maybe I’ll take my car to the car wash and my car keys will accidentally get messed up with another guy’s ferrari.. only the guy that owns the car really doesn’t care and just lets me take his home… and lets me keep mine too. Or…..
Such a good day! And to make it even better, I have a delicious cupcake recipe for you!
These are light yellow cupcakes smothered in smooth creamy milk chocolate frosting with a delicious surprise of tart raspberry jam inside. Yummmmmmm!
They’re also so simple and quick to bake. The chocolate frosting on these cupcakes is one of my new favorite recipes. Its the perfect combo of chocolate – not too rich and not too heavy, with a super velvety texture.
*A little tip on filling the cupcakes with the jam– marthastewart.com advises to use a parring knife to cut out a hole in the top of the cupcake and then use a teaspoon to fill. I found it much easier (and SO much faster) to just take a pastry bag with a round deco-tip and insert the jam into the top of the cupcake. However, practice first before you pipe into a cupcake. Squeeze a few teaspoons full of jam onto a paper towel to make sure you know the right amount pressure to use when you insert the tip into the actual cupcake.
Raspberry Jam Filled Cupcakes with Creamy Chocolate Frosting
Raspberry Jame Filled Cupcakes with Creamy Chocolate Frosting
- 2 sticks unsalted butter, room temperature, plus more for pan
- 1 1/2 cups all-purpose flour, 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 2% milk
- 1 cup confectioners’ sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup seedless raspberry jam
- 12 raspberries, for garnish
- 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, 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, 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.
- Spoon jam into a pastry bag with round deco-tip. Insert tip into the top of each cupcake and pipe about a teaspoon of the jam into the center. Frost cupcakes and top with raspberries.
Store in a an airtight container in the refrigerator for up to 3 days. Before serving, let the cupcakes come to room temperature.
Adapted from marthastewart.com