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1. Preheat oven to 350 degrees and line pans with cupcake liners.
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2. Sift cake mix into a small bowl and set aside.
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3. In a large bowl. combine eggs, oil, milk, sour cream and vanilla extract.
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4. Stir in cake mix until smooth.
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5. Fill cupcake liners 3/4 full and bake for 17-22 minute or until an inserted knife comes out clean.
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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.
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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.
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8. Pipe buttercream over filling and top with mini marshmallows.