Raspberry Hot Chocolate Cupcakes

The Story:

Nothing is more cozy than being snuggled-up under a blanket with a mug of hot chocolate.  And on those nights when it’s just me and my chick flick of choice–which tends to be You’ve Got Mail–raspberry hot chocolate is the prefect choice.[end-story]

Raspberry Hot Chocolate Cupcakes

Yield: 24 cupcakes

Raspberry Hot Chocolate Cupcakes

Ingredients

Cake:
1 box Devil's Food Cake Mix
3 eggs
1/2 C. oil
3/4 C. milk or buttermilk
1/2 C. plain yogurt or sour cream
1 tsp. vanilla extract
Filling:
1 Can SOLO Raspberry Pastry Filling
Chocolate Raspberry Buttercream:
1 C. butter, softened
1/2 C. unsweetened cocoa powder
1 tsp. vanilla extract
2 tsp. raspberry flavored gelatin
1 Tbsp. milk
3-4 C. powdered sugar
Mini Marshmallows to decorate

Directions

1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Sift cake mix into a small bowl and set aside.
3. In a large bowl. combine eggs, oil, milk, sour cream and vanilla extract.
4. Stir in cake mix until smooth.
5. Fill cupcake liners 3/4 full and bake for 17-22 minute or until an inserted knife comes out clean.
6. Buttercream: Beat butter for 2 minutes. Add cocoa powder, vanilla extract, gelatin and milk and mix until smooth. Slowly add powdered sugar until you reach your desired consistency.
7. Once cupcakes have cooled, use a knife to cut out a deep hole into each cupcake. Fill with a spoon full of SOLO raspberry filling.
8. Pipe buttercream over filling and top with mini marshmallows.

 

10 thoughts on “Raspberry Hot Chocolate Cupcakes

  1. 1
    Kathy says:

    LOVE This…. simple to do and oohhh soo yummy!

  2. 2
    MrsAB says:

    Hello Lizzy. I was wondering could we use the raspberry filling in the same manner as the Caramel Apple Cupcakes? I think I would like to have the raspberry baked into the cake.

    Thanks for the recipe. Looking forward to trying my two favorite ingredients…chocolate & raspberries.

  3. 3
    Denise says:

    Looks delicious, and just think of the possibilities of other combinations!!! :D

  4. 4
    Jenny says:

    I just made these, and they are heavenly!!!! The cake is so light and has such a wonderful texture and a great chocolatey flavor!! The only change I will make next time I make these, is I would run the raspberry filling thru a strainer to take out the seeds, the seeds kind of got stuck in my teeth! An overall wonderful cupcake, and I love all your recipes!! :)

  5. 5
    Jennifer Hungerford says:

    I just made these cupcakes for my daughters winter-themed birthday party. They are fabulous and so fun! I wanted to comment that after filling my cupcake papers 3/4 full, as instructed, I only ended up with 16 cupcakes. There is no way I could have gotten 24 out of that amount of batter! Perhaps if I had done mini-cupcakes I could have gotten 24. So, if you are feeding a crowd, double the recipe.

  6. 6
    caroline says:

    what is devil’s food cake mix?

  7. 7
    Annikie Mabona says:

    Hi lizzy, Whats the exact quantity in grams when you say 1 box cake mix? because we get avarietty of Cake Mix Boxes in SA.

  8. 8
    Nisha says:

    Hi! I had a quick question – if I want to make more of a marshmallow creme/raspberry filling (like the one in your other raspberry hot chocolate cupcake) – can I use a marshmallow creme/raspberry jam combination, and if so, what amounts would you suggest? Or a creme/pie filling combination?

    Thanks so much! Your recipes are fabulous!

  9. 9

    [...] November 8, 2011 by Lizzy Mae Early · 43 Comments 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. Be sure to check out my latest version of the chocolate raspberry cupcakes. [...]

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