Chocolate Coffee Cupcakes with Raspberry Filling

We have a budding baker at home; by which I mean really just a 7 year old who loves cupcakes, both baking and eating them (especially the latter). Sometimes, all of a sudden, she'd come and tell me that she feels like baking. She would give me the idea and a list of the ingredients that go in. All I have to do is get everything and measure them- in short, be the sous chef.

   So as the story goes, we made this awesome chocolate coffee cupcake filled with raspberry filling. Interestingly, as we didn't have eggs that day, it turned out to be an eggless and vegan cake

with no compromise on taste. To top it off we made a Raspberry Cream Cheese Rose icing. This is a very easy and mess free cake and can be had with or without the frosting. The coffee can be fresh brewed or instant and also can be made strong-to-mild to fit your taste. If you don't like coffee, substitute with just warm water. Also, vanilla essence can be used in place of cinnamon and rose water.
Because the pictures were taken late into the night, lighting was not that good.

Again the color of the cake would be a little bit more black because of both coffee and chocolate, but it doesn't affect the taste.

INGREDIENTS :

For The Cake :
Flour                   : 11/4 Cup
Sugar                 : 1 Cup
Cocoa Powder   : 1/3 Cup
Baking Soda      : 1 Tsp
Salt                    : 1/2 Tsp
Warm Coffee     : 1 Cup
Cinnamon          :1/2 Tsp
Vegetable Oil     :1/3 Cup
Vinegar               : 1Tsp

For The Filling :

Raspberry Jam    : 1/4 Cup

For The Icing :
Cold Cream Cheese       : 8oz
Butter                             : 3/4 Cup (At room temperature)
Raspberry Jam/Preserve : 1/2 Cup
Rose Water                     : 1 Tsp
Salt                                 :  A Pinch
Red Food Color              : 2 Drops
Powdered Sugar              : 2 Cups

METHOD :

Icing First:
             
       Beat the cream cheese, butter and raspberry jam together until smooth using an electric mixer at medium speed. One by one add salt, rose water and the food color until an even pink color is reached.
   Now reduce the speed to low and add little by little the powdered sugar. Once all the sugar is added raise the speed until the frosting turns really smooth.
  Keep this frosting refrigerated until the cupcakes are cooled and ready for frosting.

Cupcakes:

     Preheat the oven to 350 degrees F. Grease and line a 12 cup cupcake pan and keep it ready. In a mixing bowl mix together flour, sugar, cocoa, salt, cinnamon and baking soda with a whisk. Then add the warm coffee, oil and vinegar. Mix them until everything gets well blended.
   You can do this using an electric mixer or a stand mixer but just mixing with a hand-held whisk does the job too for this recipe.
  Pour them into the prepared cupcake pan bake for about 13 to 15 mins or until an inserted toothpick comes out clean. Remove from oven. 

Using the back of a spoon, create a hole in the center, making sure it doesn't go all the way down. Fill them with the raspberry jam. Once done, let it cool down completely before frosting.