Easy Raspberry Mocha Cupcakes with Raspberry Buttercream

By tulawdog

Ingredients

• * FOR THE RASPBERRY BUTTERCREAM:
• 1 * 1 package (18.25 Oz. Box) Dark Chocolate Cake Mix
• 1-1/3 * 1-1/3 cup Water, Or As Directed On The Cake Mix Package
• 1/2 * 1/2 cups Oil, Or As Directed On The Cake Mix Package
• 3 * 3 whole Eggs, Or As Directed On The Cake Mix Package
• 24 * 24 teaspoons Raspberry Jam Or Jelly
• 1 * 1 package (1.4 Oz. Packet) Starbucks Via (or Other Instant Coffee Packet)
• * _____
• 1/4 * 1/4 cups Raspberry Jam Or Jelly, Or More To Taste
• 1/2 * 1/2 cups Shortening
• 1/2 * 1/2 cups Unsalted Butter
• 4 * 4 cups Powdered Sugar
• 4 * 4 Tablespoons Milk

Preparation

Step 1

Cupcakes:

Preheat oven as directed on the cake mix package. Put paper liners into 2 cupcake tins.

Measure the water for the cake mix. Add your instant coffee mix to the water, and stir well to dissolve. Mix cake mix, coffee, eggs, and oil together as directed on the cake mix package and divide into two cupcake pans. Spoon 1 teaspoon of raspberry jelly/jam onto the top of each cupcake liner full of batter. Bake according to package directions. The filling will sink into the batter. Cool completely and frost with Raspberry Buttercream.

Raspberry Buttercream:

If using jam, heat jam to liquid consistency and strain all the seeds out before making buttercream.

Using a mixer, beat shortening and butter until smooth. Add 1/4 cup to 1/2 cup raspberry jelly (to your taste) and beat until well mixed. Add powdered sugar 1 cup at a time, beating well after each addition. Add milk 1 tablespoon at a time, until frosting is a consistency that you like. You may not need all 4 tablespoons. Frost cooled cupcakes and enjoy!