Jam Cupcakes

It's been a few weeks since I had a cupcake and I was craving for one sooooo badly. I was debating between a red velvet cupcake or a boston cream pie cupcake. But a trip to the Martha Stewart website made me drool over jam-filled cupcakes and I was all set for baking!

This is the first time I am using the cone method - where you carve out the top of the cupcakes, fill the hole with jam and replace the top you carved out. I was so afraid I would carve out too much or too lil but it was easy and so fun!

I also used a slightly different chocolate frosting than the one that was recommended on Martha Stewart's website. And I do not regret at all! This frosting is suuuuuper yummy! It's not overtly sweet due to the blend of using semisweet and bittersweet chocolate. A fluffy yellow cupcake filled with black raspberry jam topped with a rich chocolate frosting....OH YES.

This recipe will bake 12 cupcakes. Here's what you'll need,

Jam Cupcakes:

- 1/2 cup unsalted butter

- 3/4 cup white granulated sugar

- 1 1/2 cups flour

- 1 1/2 teaspoons baking powder

- 3/4 teaspoon salt

- 2 eggs

- 1 teaspoon vanilla extract

- 1/2 cup milk

- 1/4 cup jam (any flava you crave)

Chocolate frosting:

- 6 oz semisweet chocolate

- 2 oz bittersweet chocolate

- 3/4 cup heavy whipping cream

- 1 tablespoon unsalted butter

1. Jam Cupcakes: Preheat oven to 350 degrees F. Line a muffin tray with paper liners.

2. Whisk together the flour, baking powder and salt. Set aside.

3. In another mixing bowl, beat the butter and sugar together until light and fluffy.

4. Beat in the eggs, one at a time, followed by the vanilla extract.

5. Add in half of the flour mixture and alternate with the milk (flour - milk - flour). Mix well after each addition.

6. Using an ice cream scoop, fill the muffin tray with the batter.

7. Bake for 20 - 22 mins, until an inserted toothpick comes out clean. Let it cool for 20 mins.

8. Once the cupcakes are cooled, use the cone method - using a paring knife, cut out a circle in the middle of the cupcake. Do not cut till the bottom, make sure you only cut out a portion of the cupcake.

9. Fill the holes with jam and replace the tops.

10. Chocolate frosting: Chop the chocolates and place them in a heat proof bowl. Bring the heavy whipping cream and butter to a boil over medium heat in a saucepan. Then pour it over the chopped chocolate.

11. Let it stand for 2 mins then stir the mixture until it is smooth. Place it in the refridgerator for 15 mins to cool.

12. After it's cooled, beat the mixture until it is fluffy.

13. With a pastry bag, place the chocolate mixture into the bag and frost the cupcakes.

These are sooooo good, you're gonna find it hard to just eat one. Trust me!