Raspberry Jam Filled Cupcakes with Creamy Chocolate Frosting


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 jammarthastewart.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

Adapted from marthastewart.com


  1. These are so adorably perfect – all such delicious components in a beautiful looking small package :D

    Choc Chip Uru

  2. These look so yummy! I’m going to make them for my daughters preschool class (its her Birthday!) but with strawberry jam. How would these hold up if I made them the night before? Would the jam/frosting require them to be refrigerated? I want to pipe the jam in as you mentioned, but have no pastry bag. Is there some trick to making it work with a storage bag? Thank you. :)

    • Whipped Baking says:

      Hi Michelle! Happy Birthday to your daughter! These should hold up great if you make them the day before – just make sure you refrigerate the frosting. And you can definitely use a storage bag instead of the pastry bag, just cut off the very end tip of the bag and carefully pipe the jam into cut out hole, replacing the hole w/the cut out cake to finish. If you have any more questions don’t hesitate to ask! Good luck :)