jam cupcakes with chocolate frosting

the goods:

1 cup (2 sticks) unsalted butter, room temperature
1 and 1/2 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup granulated sugar
2 large eggs, room temperature
1 and 1/2 teaspoons vanilla extract
1/2 cup plus 2 tablespoons whole milk
1 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
1/4 cup raspberry jam
12 raspberries, for garnish



Preheat oven to 350 degrees. Fill a 12-cup muffin pan with liners. Combine flour, baking powder, and 3/4 teaspoon salt. In a large bowl, using an electric mixer, 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.



Using an ice cream scoop, 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, using an electric mixer, beat 1/2 cup butter until light and fluffy. With mixer on low, gradually add cocoa mixture. Gradually beat in 2 tablespoons milk and 1/2 teaspoon vanilla. Beat frosting until light and fluffy, about 30 seconds.



Using a paring knife, cut a 1-inch-deep piece from the top of each cupcake.



Fill each hole with 1 teaspoon jam and replace cutout pieces.



Frost cupcakes and top with raspberries.