Jam-filled Chocolate Cupcakes

Those who know me know that chocolate (specially dark chocolate) is like a drug to me, at least once a day I have to have a piece of chocolate or eat something that has chocolate in it! 😀 I’m not much for sweets though, but when it concerns chocolate…people better stop me ahah Moving on…Around Halloween I was indulging myself with some of my favorite Youtubers’ videos about their Halloween, and I just loved Tanya Burr‘s one. She came up with a recipe for some Blood-filled Chocolate Halloween Cupcakes, and I have to say they are absolutely amazing!

Naturally, when I got the chance, I decided to try the recipe myself and that’s what I’m gonna leave here in this post. The recipe is said to make 12 cupcakes, however depending on the size of your cupcake cases you can end up with more, as I did end up with 18 cupcakes to go around and give to family and friends. 🙂

Ok, so let’s get to the recipe!

The ingredients you need are:

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For the cupcakes:

• 50g butter
• 180g caster sugar
• 100g plain flour
• 60g cocoa powder
• 2 teaspoons baking powder
• 160ml milk
• 1 egg
• 1/2 teaspoon vanilla extract
• 100g dark chocolate chips
• a jar of strawberry jam

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For the icing:

• 500g icing sugar
• 250g butter (at room temperature)
• 1/2 teaspoon vanilla extract
• green food coloring (or any other color you’d like, Tanya Burr used orange, I preferred the green)
• colored sprinkles (I added this one, love them)

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What you’ll need to do is:

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For the cupcakes:

• preheat the oven to 180ºC and line a muffin tray with 12 cupcake cases.
• cream the butter and sugar together.
• fold in the flour, cocoa powder and baking powder and slowly add the milk.
• crack in the egg and the vanilla extract and whisk/beat until smooth.
• spoon the mixture into the cupcake cases and bake for 15 minutes or unitl springly to touch.

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 For the filling and icing:

• in the machine (I used a KitchenAid, and a Bimby is also very useful, but you are free to use whatever you prefer), make the icing by combining all the ingredients together until smooth and consistent.
• once the cupcakes have cooled, make a hole in the middle of the cupcakes and squeeze in jam for a jammy center.
• spoon or pipe icing on to the cupcakes (I prefer using a piping bag for more effects on the decoration :D).
• decorate with sprinkles!

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And that’s the recipe I used for these strawberry-jam-filled chocolate cupcakes. I assure you they taste amazing! Hope you enjoy making these cupcakes as much as I did.

Kiss Kiss, Joana