Chocolate Raspberry Cupcakes Recipe

Name: Chocolate Raspberry Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1 box Devil's Food Cake Mix, 18.25 Oz Box; 1 box Chocolate Pudding Mix, Instant. 5.9 Oz Box; 1 cup Sour Cream; 1 cup Oil; 4 whole Eggs, Lightly Beaten; 2 teaspoons Vanilla; 1/2 cups Water; FOR THE FROSTING:; 1 cup Butter, Softened; 1 cup Shortening; 8 cups Powdered Sugar; 1/2 teaspoons Salt; 1/2 teaspoons Vanilla; 1 teaspoon Raspberry Extract; 1/2 cups Water; 3/4 cups Raspberry Puree

Servings: persons

FOR THE CUPCAKES:
1 box Devil's Food Cake Mix, 18.25 Oz Box
1 box Chocolate Pudding Mix, Instant. 5.9 Oz Box
1 cup Sour Cream
1 cup Oil
4 whole Eggs, Lightly Beaten
2 teaspoons Vanilla
1/2 cups Water
FOR THE FROSTING:
1 cup Butter, Softened
1 cup Shortening
8 cups Powdered Sugar
1/2 teaspoons Salt
1/2 teaspoons Vanilla
1 teaspoon Raspberry Extract
1/2 cups Water
3/4 cups Raspberry Puree

1
For the cupcakes:
2
Preheat oven to 350 F.
3
Combine cake mix and pudding mix in a large bowl. Blend in sour cream, oil, eggs, vanilla and water. Beat on medium spend until well blended.
4
Scoop into two 12-count paper cup lined cupcake pans. Bake in a 350 F oven for 18 minutes. Remove pan from oven and set it on a rack. Let cupcakes cool in pan for about 5 minutes before removing to a cooling rack. Let cupcakes cool completely before frosting.
5
For the buttercream:
6
In the bowl of a stand mixer, cream together butter and shortening. Slowly add in powdered sugar 1 cup at a time. Blend in salt and extracts. Add water by the tablespoon as needed. Stir in raspberry puree and continue to mix until your buttercream is smooth and is piping consistency.
7
Put the buttercream into a piping bag. I used a closed star Ateco 849 tip to frost my cupcakes. Pipe a generous amount of frosting on each cupcake.
8
Note: To puree raspberries, put 1 1/2 cups fresh raspberries in a mesh strainer over a bowl. Gently mash with the back of spoon to break up raspberries. Mash raspberries into small pieces, until you have about 3/4 cup.

2270

kcal

Calories

135

Fat

260

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1 box Devil's Food Cake Mix, 18.25 Oz Box, 1 box Chocolate Pudding Mix, Instant. 5.9 Oz Box, 1 cup Sour Cream, and more.

Yes, Chocolate Raspberry Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Raspberry Cupcakes

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