The Story:
Guess what is a staple in my diet. No…not cupcakes. But chocolate milk. I have one just about everyday. Well, now that we are approaching the winter months, I think I will be making the transition to the warmer alternative.
Chocolate Cake:
Devil’s Food Cake Mix
3 eggs
½ cup oil
¾ cup buttermilk
1 cup sour cream
1 teaspoon vanilla
½ teaspoon cinnamon
Raspberry Marshmallow Filling:
½ cup marshmallow cream
¼ cup raspberries, strained
1 cup powdered sugar
Raspberry Whipped Cream:
1 pint whipped cream
2-3 teaspoons raspberry gelatin
1 cup powdered sugar
Directions:
1. Preheat oven to 350 degrees and line pans with cupcake liners (yields 34).
2. In a large bowl, gently combine eggs, oil, buttermilk, sour cream, vanilla and cinnamon.
3. Stir in cake mix (sift in for easy mixing).
4. Fill cupcake liners ¾ full and bake for 17-20 minutes, or until an inserted knife comes out clean.
5. Raspberry Marshmallow Filling: Combine all ingredients.
6. Raspberry Whipped Cream: Beat whipped cream until stiff peaks form. Stir in gelatin and powdered sugar until desired taste is reached.
7. When cupcakes are cooled, cut a cone shaped hole out of the tops and fill with marshmallow filling.
8. Just before serving pipe whipped cream on top and top with mini marshmallows and sprinkles.
These look beautiful and delicious! I can't wait to try them. I love raspberry and chocolate paired together.
I love your blog.
These sound wonderful, perfect the winter weather I'll soon be experiencing!
Pretty cupcakes! I think the combination of berries and chocolate is wonderful and I love that you used buttermilk in the cupcake batter. It adds such a great flavor.
Do you think you would get the same results using cherry?
Yes, you can also check out my Cherry Chocolate Cake recipe to infuse the cake with cherries as well.
Looks like a little bit of heaven to me!!!
lovely cupcakes
My daughters and I love making your cupcakes. But I'm curious if you use a normal sized cupcake pan, or if you have one a little bigger? And which is your most used frosting tip?
I use just the standard size pan, and my favorite piping tip in the 1M. Just google it and see what it looks like, then when you go to a store to get one, just pick any tip that looks similar! It won't matter the brand. Good luck!
Lizzy, I love your site! Great recipes! I can't wait to try all of them… is there a specific brand of cake mix you use? Thanks!
Stephanie- most people rave about Duncan Hines cake mixes, but I seem to have the best results with Pillsbury. Good luck!
Oooh I love the frosting , it really looks divine .
Wow! What a fantastic blog I just discovered through the Foodie Blogroll. Wonderful recipes and gorgeous photos!!!
I made these last night and they went horribly wrong. The filling was really runny. I realise now that maybe I should have added the strained raspberries instead of the juice, is that right? The raspberry whipped cream didn't seem right either. I added jello for the raspberry gelatin, was there another product you used?
Anna, strain the raspberries to get the seeds out. Then from that, you should get a sort of raspberry pulp to use for the filling. As for thr whipped.cream, jist whip the cream like normal with some powdered sugar. Then add some jello gelatin to flavor and color.
So I'm a huge from scratch baker because I have a personal issue with mixes (something to do with the aftertaste they leave in my mouth.) Do you have a recipe for the Devil's food that is not from a box? Just curious.
Ive noticed in alot of your recipes that when you fill a cupcake do you always cut the center out. Do you ever just use a piping bag and insert the tip right into the cupcake to fill it without cutting a hole? Or have you found that cutting a hole works best?
It just depends. If I am using something that is supposed to soak into the cake, I just push a piping tip in and squeeze. But often times I just find it easier to cut out an area for the filling, You can get a cupcake corer for a few bucks to save time.
These look great. I have made 2 of your cupcake recipes and they were amazing! Thanks!
These look amazing! I’m looking forward to making them next Wednesday for my boss’s 60th birthday.
All of your recipes that I’ve tried have been incredible and I’m sure this one will be no different.
Just to clarify, for the whipped topping am I going to use a pint of heavy whipping cream and beat it until stiff peaks form? Or am I buying a container of whipped cream and then beating it?
Buy the liquid heavy whipping cream, and beat it until stiff peaks form. Make sure you keep adding powdered sugar until it is thick enough.
They look so good. Im gona try them but iam wondering where can i find the mini marshmellows. I can not seem to find them around here where i live.
Thanks Linda
They were a strange find for me. I got them a at a wholesale place. But you can just top them with any marshmallows you find at the grocery store!
HI can i know what is marshmellow cream n how to make it