Chocolate Raspberry Cupcakes

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 vanilla
Devil’s Food Cake Mix
1 teaspoon cinnamon
½ teaspoon baking soda
(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.

55 thoughts on “Chocolate Raspberry Cupcakes

  1. 1
    Heather @ Curly Girl Kitchen says:

    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.

  2. 2
    Sarah says:

    This looks AMAZING! The pie filling worked out so well in your chocolate cherry cupcakes; I can't wait to try this version.

  3. 3
    Anonymous says:

    Okay…you definently need to publish a cookbook. Your creations are soo darling!

  4. 4
    Anonymous says:

    DOES THE PIE FILLING HAVE SEEDS?

  5. 5
    Lizzy Mae says:

    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.

    • 5.1
      Fatima says:

      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!

  6. 6
    Alexandra - Kärlek på tallrik (love on a plate) says:

    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 😉

  7. 7
    Joy says:

    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.

  8. 8
    Lizzy Mae says:

    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.

  9. 9
    Frances says:

    At which point do you add the raspberry filling to the cake mix? I'm confused as the above poster.

  10. 10
    Lizzy Mae says:

    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!

  11. 11

    […] several different recipes I discovered while perusing Pinterest (no surprise there). I really liked this recipe from Your Cup of Cake, but it called for raspberry pie filling and I wasn’t feeling that. […]

  12. 12

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  13. 13
    Angie says:

    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!

  14. 14
    Lynn says:

    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!!

  15. 15
    Laura says:

    Im making this for my daughters baby shower…hope they come out good 🙂 thanksbforbthis web site 🙂

  16. 16

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  17. 17
    Betty says:

    Can you use this same recipe for a sheet cake?

  18. 18
    Terri says:

    Can I use cake and pastry filling instead of the pie filling? I couldn’t find the pie filling at my store….

  19. 19
    Becca says:

    For the frosting instead of raspberries could you use some raspberry jello mix?

  20. 20
    Elena says:

    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!

  21. 21

    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!

  22. 22
    Avid Baker says:

    Can the frozen raspberries be in syrup or without? Thanks!! Super excited to make these for my co-workers!!

  23. 23
    Samantha says:

    Hi! Could you substitute strawberry pie filling and strawberries?? Blueberries and blueberries?? Loved the raspberries too!

    • 23.1

      Yes! But add 1 C. milk and 1/2 C. oil!

      • Samantha says:

        Awesome!! Thank you. 🙂

      • Samantha says:

        Hi! I’m going to make these soon, but the strawberry version. Just add the milk and oil to everything else right, but with the strawberry pie filling? I can still add cinnamon? Thanks so much. I’m making them for my mom’s surprise retirement party. 🙂

        • What would probably be best is this…. Cake mix, 3 eggs, 1/2 C. oil, 2 tsp. vanilla, 3/4 C. milk (I like buttermilk), 1/2 C. sour cream, and 2/3 C. strawberry jam. I like the jam cake a little more because the pie filling ones can sometimes have a weird texture. Hope that helps!

  24. 24
    Betsy says:

    I would like to make this in a 13X9 pan, how long should this bake in the oven. Oh, would I need to add anything else to it.

  25. 25
    Samantha says:

    Hi! What size scoop did you use for these? Mine always seem to flatten out and don’t have the rounded look for these cupcakes. Thanks!

  26. 26

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  31. 31
    Tammy Becker says:

    Could you make this with a white cake mix instead of the chocolate or Devils Food?

  32. 32
    Hair pieces says:

    Everything is very open with a precise description of the challenges.
    It was really informative. Your website is useful.
    Thanks for sharing!

  33. 33
    Rose says:

    Hi, thank you for sharing. Can you please tell me how many grams of chocolate cake did you use? .Thanks

  34. 34
    Christa says:

    Hi Lizzy! I am obsessed with your website! Every time I make one of your cupcakes I get so many compliments, you are amazing! I want to make a vanilla cupcake for my sister-in-laws baby shower and I think I am going to use your classic chocolate vanilla cupcake recipe for the cake part. I want pink icing as she’s having a girl so I think I want to try this raspberry buttercream. I just have one question. It says 1/3 cup frozen raspberries thawed and strained. Will I get 1/3 cup raspberry puree from that or should I blend more raspberries to get 1/3 cup puree?

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