For the Chocolate Cupcakes

Cup of Yum
1. Preheat the oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside.
2. Mix the cake mix, water, vegetable oil, and eggs together in a large bowl.
3. Divide the batter between the cupcake tins, filling each one with about ¼ cup of batter (they should be ¾ of the way full).
4. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
5. Remove the cupcakes to a wire rack and set them aside to cool completely before frosting.

For the Raspberry Jam

1. 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, about 8 minutes. Make sure to stir often so the jam doesn’t scorch on the bottom.
2. When the jam has thickened, remove it from the heat and transfer ⅓ cup of it to a small bowl. This jam will be used to fill the cupcakes.
3. Place the remaining 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 seedless jam aside to cool completely– this jam will be used in the raspberry frosting.

For the Raspberry Buttercream

1. When the raspberry jam is completely cooled, add it to the bowl of a stand mixer fitted with the paddle attachment. Add the softened butter and beat on medium speed until they are well combined.
2. With the mixer on low speed, slowly add the powdered sugar and vanilla. Scrape down the sides of the bowl as needed.
3. Turn the mixer to medium-high speed and beat until the buttercream becomes light and fluffy, about 1 minute.
4. Transfer the buttercream to a piping bag fitted with your choice of tip (I’m using a Wilton 2D).

For Assembly

1. Cut a small hole (about ¾-inch) 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.
2. Pipe the raspberry buttercream on top and garnish with a fresh raspberry.