Chocolate Raspberry Red Velvet Cupcakes

Chocolate Raspberry Red Velvet Cupcakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    Dozen


Ingredients

  • 1

    package Pillsbury® Supreme Collection™ Red Velvet Cake Mix

  • 1

    cup plus 2 tablespoons water

  • 3

    large eggs

  • cup plus 2 tablespoons Crisco® Pure Vegetable Oil, divided

  • 3

    tablespoons Smucker's® Seedless Red Raspberry Jam

  • 1

    cup marshmallow creme

  • 1

    container Pillsbury® Creamy Supreme® Classic White Frosting

  • ½

    cup Pillsbury® Creamy Supreme® Chocolate Fudge Flavored Frosting

Directions

HEAT oven to 350° F. Line 24 muffins cups with paper baking cups. Prepare cake mix according to package directions using 1 cup water, 1/3 cup oil and 3 eggs. Prepare filling packet according to package directions using 2 tablespoons water and 2 tablespoons oil. SPOON 2 tablespoons cake batter into each muffin cup, completely covering bottom of cup. Spoon 1/2 teaspoon raspberry jam onto centers. Spoon filling mixture evenly on top of jam. Bake 19 to 23 minutes or until toothpick inserted near center comes out clean. Cool 5 minutes. Remove to wire rack to cool completely. COMBINE marshmallow creme and white frosting in medium microwave-safe bowl. Microwave on HIGH 10 seconds. Stir until smooth. Dip tops of cupcakes, one at a time, into frosting mixture to coat. If frosting mixture thickens, microwave at additional 5 to 10 second intervals or until desired consistency when stirred. PLACE fudge frosting into corner of 1-quart heavy-duty resealable plastic bag. Microwave on HIGH for 10 seconds. Cut small corner off bottom of bag. Squeeze over tops of cupcakes in a zig-zag design.


Nutrition

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