I used the basic chocolate cake recipe from BabyCakes Covers the Classics to make these chocolate raspberry cupcakes!
I filled them with raspberry jam and topped each cupcake with chocolate frosting and a raspberry. They were delicious, although to nitpick, they could have been a bit more moist. This might have been because I didn’t follow the recipe to the letter (I used a mixture of agave nectar, honey, and maple syrup instead of just agave nectar because I ran out). And in case any of our guests hated raspberries, I also made a few that were plain chocolate cake with chocolate frosting and sprinkles. The recipe made 24 cupcakes.