Ingredients
1½cupsall purpose flour
¼cupDutch-process dark chocolate cocoa powder
1½tspbaking powder
⅔cupwhite sugar
½cupwhole milk
½cupvegetable oil
2large eggs,room temperature
1tspvanilla extract
½cupraspberry preserves,seedless
1½cupspowdered sugar
½cupunsalted butter,softened
1tspvanilla extract
1tbspmilk,or more as needed
Preparation
Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
Sift flour, cocoa powder, and baking powder together in a bowl. Whisk the sugar, milk, oil, eggs, and vanilla extract together in another bowl.
Gradually add flour mixture to sugar mixture, whisking until combined.
Spoon batter into the prepared muffin cups, filling each ⅔ full.
Bake in the oven for 12 to 15 minutes until a toothpick inserted into the center of a cupcake comes out clean.
Allow to cool in the tin for 5 to 10 minutes. Transfer to a cooling rack to cool completely.
Place the raspberry preserves into a pastry bag fitted with a round tip. Insert the tip into each cupcake and squeeze about 1 tablespoon of filling into the center of each.
Beat the powdered sugar and butter for frosting together using a hand-held electric mixer, until creamy and smooth.
Beat in vanilla extract. If frosting seems too dry, add milk to reach desired consistency.
Frost the cooled filled cupcakes, then serve and enjoy!
