Chocolate Raspberry Cupcakes

Gather the cupcake ingredients - * Milk * Vegetable oil * Eggs * Vanilla extract * Sugar * Flour * Baking cocoa * Baking powder

In a large bowl, whisk together the milk, vegetable oil, eggs, and vanilla.  Add the granulated sugar and whisk to combine.

Add the flour, cocoa, and baking powder.  Mix just until combined.

- Divide the batter between the cupcakes tins, filling each one with about  1/4 cup of batter. – Bake the cupcakes for 18-20 minutes. – Remove the cupcakes to a wire rack and set them aside to cool.

Gather the jam ingredients - * Raspberries * Cornstarch * Sugar

- Add the raspberries, sugar, and cornstarch to a medium saucepan set over  medium-high heat. - Bring the mixture to a boil and then reduce the heat to low and simmer until the jam has thickened.

– Place the jam in a fine mesh sieve set over a bowl.  Push the jam  through the sieve, making sure to remove all of the seeds.  - Set the jam aside to cool.

Gather the frosting ingredients - * Raspberry jam * Powdered sugar * Butter * Vanilla extract

– When the jam has cooled,  add it to the bowl of a stand mixer.   Add the softened butter and beat on medium speed until combined. – Slowly add the powdered sugar and vanilla. – Turn the mixer to medium-high speed and beat until the buttercream becomes light and fluffy.

– Cut a small hole (about 3/4") out of the  center of each cupcake and fill it with 1-2 teaspoons of raspberry jam.  Place the piece of cut out cake back on top to cover the jam. – Pipe the raspberry buttercream on top and garnish with a fresh raspberry.

Enjoy immediately or store any leftovers in an airtight container in the  fridge for up to three days.  Bring to room temperature before  enjoying.

Full recipe at