Go Back
5 from 2 votes

Raspberry Hot Chocolate Cupcakes


Chocolate Cake:

  • 1 box devil's food cake mix
  • 3 eggs
  • 1/2 C. oil
  • 3/4 C. milk or buttermilk
  • 3/4 C. sour cream or yogurt

Marshmallow Fluff for filling

Raspberry Buttercream:

  • 1.2 oz. freeze dried raspberries crushed and sifted to remove seeds
  • 1 C. butter softened
  • 1 tsp. vanilla extract
  • 3-4 C. powdered sugar

Fresh raspberries and sprinkles (or marshmallows) for decoration


  1. 1. Preheat oven to 350 degrees and line pans with cupcake liners.
  2. 2. Sift cake mix into a large bowl to remove any lumps and add eggs, oil, milk and sour cream. Stir until smooth.
  3. 3. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
  4. 4. Let cool.
  5. 5. Use a small knife to cut out holes from the tops of the cupcakes and fill with marshmallow fluff! This gives is the "hot chocolate" feel with the marshmallow filling!
  6. 6. Raspberry Buttercream: (For info about the raspberries and substitute alternatives, see below.) Beat butter until smooth. Add in raspberries (crushed and sifted) and vanilla extract and beat again. Slowly add in powdered sugar until you reach your desired consistency. Add milk if it becomes too thick.
  7. 7. Pipe onto cooled (and filled) cupcakes and top with fresh raspberries and sprinkles. You can also just top them with mini marshmallows or one big one!