Chocolate Raspberry Flower Cupcakes | Recipes

Ingredients

• 2 cups all-purpose flour (500 mL)
• 2 cups granulated sugar (500 mL)
• 1 cup HERSHEY'S Cocoa (250 mL)
• 2 tsps baking soda and instant espresso (each) (10 mL)
• 1 tsp baking powder (5 mL)
• 1/2 tsp salt (2 mL)
• 1 cup water (250 mL)
• 1 cup buttermilk (250 mL)
• 1/2 cup vegetable oil (125 mL)
• 2 eggs
• 2 tsps vanilla extract (10 mL)
• 2 cups HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips, divided (350 g)
• 3/4 cup butter, softened (175 mL)
• 1/2 cup raspberry jam (125 mL)
• 5 cups icing sugar (1.25 L)
• fresh raspberries (optional)