Chocolate Raspberry Cupcakes

Made them for Marissa's 20th birthday and everyone loved them!

Chocolate Raspberry Cupcakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • For Chocolate Raspberry Cake:

  • 21 oz can raspberry pie filling

  • ¼

    cup sour cream

  • 3

    eggs

  • 1

    teaspoon vanilla

  • Devil’s Food Cake Mix

  • 1

    teaspoon cinnamon

  • ½

    teaspoon baking soda

  • (high altitude, add ¼ cup flour)

  • For Raspberry Buttercream:

  • 8

    oz cream cheese

  • ½

    cup butter, softened

  • 3

    cups powdered sugar

  • 1

    teaspoon vanilla

  • cup frozen raspberries, thawed and strained

Directions

Preheat oven to 350 degrees and line pans with cupcake liners (yield=24). Puree raspberry pie filling with sour cream in blender. In large bowl, lightly beat eggs with vanilla and add raspberry/sour cream mixture. Add cake mix, cinnamon, and baking soda. (For easy mixing, sift cake mix before adding.) Fill liners ¾ full and bake for 12-14 minutes. (These bake faster than other cupcakes, be careful!) Make the raspberry buttercream: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla and raspberry puree. Adjust consistency using powdered sugar and puree. Pipe onto cooled cupcakes and top with fresh raspberries or chocolate pieces. Note: Would add more powdered sugar to frosting. Too runny to pipe.


Nutrition

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