The Story: Okay, so I know it’s only September, but these cuties looked just like a Valentine’s Day cupcake! I better cool it in the kitchen a little bit so that I can have a valentine to make these for in February…
Chocolate Raspberry Cake:
21 oz can raspberry pie filling
¼ cup sour cream
3 eggs
1 teaspoon vanillaDevil’s Food Cake Mix
1 teaspoon cinnamon
½ teaspoon baking soda
(high altitude, add 1/4 cup flour)
(high altitude, add 1/4 cup flour)
Raspberry Buttercream:
8 oz cream cheese
½ cup butter, softened
3 cups powdered sugar
1 teaspoon vanilla
1/3 cup frozen raspberries, thawed and strained
Directions:
1. Preheat oven to 350 degrees and line pans with cupcake liners (yield=24).
2. Puree raspberry pie filling with sour cream in blender.
3. In large bowl, lightly beat eggs with vanilla and add raspberry/sour cream mixture.
4. Add cake mix, cinnamon, and baking soda. (For easy mixing, sift cake mix before adding.)
5. Fill liners ¾ full and bake for 12-14 minutes. (These bake faster than other cupcakes, be careful!)
6. Buttercream: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla and raspberry puree. Adjust consistency using powdered sugar and puree.
7. Pipe onto cooled cupcakes and top with fresh raspberries or chocolate pieces.
I love the idea of adding the pie filling to the cake mix. Berries and chocolate are so good together! I'm going to try this with cherry pie filling.
This looks AMAZING! The pie filling worked out so well in your chocolate cherry cupcakes; I can't wait to try this version.
Okay…you definently need to publish a cookbook. Your creations are soo darling!
DOES THE PIE FILLING HAVE SEEDS?
Heather, Sarah is right, check out my Chocolate Cherry Cake recipe or my Chocolate Cherry Cupcake recipe with Almond Buttercream. The secret is the almond extract. Also, yes I think there were seeds in the pie filling, but they are not hard to bite into, so no one noticed.
Lizzy I can not find your CHOCOLATE CHERRY CUPCAKE SITH ALMOND BUTTERCREAM recipe anywhere!!! can I just substitute on this recipe the can of raspberry pie filling for the can of cherry pie filling to make the chocolate cherry cupcakes or is something else that I will be missing from this recipe?? I would like to make this recipe later on today….THANKS!
Use the search bar on the right side of my site. Or go to the cupcake page, scroll all the way down and click previous.
Oh my goodness, I just stumbled upon your blog and it's absolutely AMAZING!! I want to try EVERYTHING! Thank you for sharing all of your recipes and the wonderful pictures, I'm never gonna stop drooling now
LOVE your blog! Question about this recipe: Is there suppose to be any liquid added to the cake part? I made these this morning and it was so thick without any liquid I ended up adding the liquid and oil suggested on the cake mix box. Also, what raspberry puree is suppose to be added to the buttercream? The way the recipe is written, it seems the raspberry/sour cream puree is supposed to be added to the cake mix part—but then it says to add it to the buttercream as well.
Joy, you don't need any extra liquid other than what is listed. The respberry puree is a fresh or frozen rasberry purred only for the buttercream.
At which point do you add the raspberry filling to the cake mix? I'm confused as the above poster.
Frances, I just adjusted the directions to make it clear. After lightly beating the eggs, mix the raspberry/sour cream mixture into it. Sorry about the confusion!
Do these have to be refrigerated after icing them! I was not able to find the raspberry pie filling at any grocery! I used raspberry flavoring in the devils food cake mix!
If you’re serving them within 24 hours, no refrigeration needed!
These were phenomonal!!! The cake is soo moist. I used a chocolate chip muffin mix instead of devils food by accident but was great! I am using this same recipe to make chocolate strawberry cupcakes and am sure it will be GREAT!!
Im making this for my daughters baby shower…hope they come out good
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Can you use this same recipe for a sheet cake?
Yes! But I would add a little more liquid
Can I use cake and pastry filling instead of the pie filling? I couldn’t find the pie filling at my store….
Yes yes!!!
Thanks so much, going to make today, hopefully….also, my daughter doesn’t like chocolate but LOVES raspberries, could this be done with a white cake mix?
Of course!
For the frosting instead of raspberries could you use some raspberry jello mix?
Yes you can! Add a teaspoon at a time until you like the taste
Hi,
I saw in the ingredients list to use 1/3 cup of frozen raspberries thawed and strained, but then in the directions, it said to add the “puree.” How do you recommend making the puree for the icing? Thanks!
throw the raspberries in a blender! Blend them down, then strain out the seeds and there’s your puree!
Okay, I am going to make these on Saturday! Two questions, do you have to strain any seeds after you blend the sour cream and raspberry pie filling? Also, is the cinnamon necessary? I don’t really care for cinnamon in my baked goods, unless it’s cinnamon rolls!! These sounds great! Nom nom nom!
Just leave out the cinnamon. You don’t have to strain the raspberry seeds in the cake because baking them seems to soften them up.
Thank you! I will shoot you a photo when I am done or tag you in my blog post!
Can the frozen raspberries be in syrup or without? Thanks!! Super excited to make these for my co-workers!!
Just regular frozen berries or fresh berries work too!
Hi! Could you substitute strawberry pie filling and strawberries?? Blueberries and blueberries?? Loved the raspberries too!
Yes! But add 1 C. milk and 1/2 C. oil!
Awesome!! Thank you.