Raspberry Cream Filled Chocolate Cupcakes

I had no idea filling cupcakes was this easy! Why have I not been filling ALL my cupcakes?? What’s so cool about this is that once you realize how very easy this actually is, you start imagining all the filling possibilities. Caramel, peanut butter, mousse, jelly, cream cheese icing... And all the yummy combinations you can make with them!

But for now, check theeeese out...

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Bam.

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What you’ll need:

  • Cake mix and its required ingredients

Filling (for approx 2 dozen cupcakes)

  • 1 cup heavy whipping cream
  • 6 tablespoons of seedless raspberry jam
  • Decorating bag and tip – a long, narrow tip works best, but any will do.

Frosting

  • 3 tablespoons unsweetened cocoa
  • 2 tablespoons butter, melted
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 3 tablespoons warm water
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Whip up your batter and bake the cupcakes as instructed on the box.

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Once they’re done, let them cool completely so they don't melt your filling.

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While they’re cooling, mix up your filling. Whip your cream until stiff peaks form and then gently fold in the raspberry jam. Spoon this yumminess into your frosting bag and gently push the tip into the cake until it gets to the center. For me, that meant about half the tip was inside the cake.

Note: It’s pretty easy to gauge the amount going in, but if you’re worried about over-filling, you can spoon two tablespoons of the cream into your bag and gently squeeze about half of that in each time. Why not just put one tablespoon in at a time? It’s easier to control if you’re not trying to empty the entire bag into the cupcake.

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Beautiful!

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Time to make this simple frosting. Melt your butter and combine all frosting ingredients.

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Whisk or mix until smooth.

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And drizzle it on!

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These were so fun to make!

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A light dusting of powdered sugar and they’re done :).

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