Easy Raspberry Mocha Cupcakes With Raspberry Buttercream Recipe

Name: Easy Raspberry Mocha Cupcakes With Raspberry Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (18.25 Oz. Box) Dark Chocolate Cake Mix; 1-1/3 cup Water, Or As Directed On The Cake Mix Package; 1/2 cups Oil, Or As Directed On The Cake Mix Package; 3 whole Eggs, Or As Directed On The Cake Mix Package; 24 teaspoons Raspberry Jam Or Jelly; 1 package (1.4 Oz. Packet) Starbucks Via (or Other Instant Coffee Packet); _____; FOR THE RASPBERRY BUTTERCREAM:; 1/4 cups Raspberry Jam Or Jelly, Or More To Taste; 1/2 cups Shortening; 1/2 cups Unsalted Butter; 4 cups Powdered Sugar; 4 Tablespoons Milk

Servings: persons

1 package (18.25 Oz. Box) Dark Chocolate Cake Mix
1-1/3 cup Water, Or As Directed On The Cake Mix Package
1/2 cups Oil, Or As Directed On The Cake Mix Package
3 whole Eggs, Or As Directed On The Cake Mix Package
24 teaspoons Raspberry Jam Or Jelly
1 package (1.4 Oz. Packet) Starbucks Via (or Other Instant Coffee Packet)
_____
FOR THE RASPBERRY BUTTERCREAM:
1/4 cups Raspberry Jam Or Jelly, Or More To Taste
1/2 cups Shortening
1/2 cups Unsalted Butter
4 cups Powdered Sugar
4 Tablespoons Milk

1
Cupcakes:
2
Preheat oven as directed on the cake mix package. Put paper liners into 2 cupcake tins.
3
Measure the water for the cake mix. Add your instant coffee mix to the water, and stir well to dissolve. Mix cake mix, coffee, eggs, and oil together as directed on the cake mix package and divide into two cupcake pans. Spoon 1 teaspoon of raspberry jelly/jam onto the top of each cupcake liner full of batter. Bake according to package directions. The filling will sink into the batter. Cool completely and frost with Raspberry Buttercream.
4
Raspberry Buttercream:
5
If using jam, heat jam to liquid consistency and strain all the seeds out before making buttercream.
6
Using a mixer, beat shortening and butter until smooth. Add 1/4 cup to 1/2 cup raspberry jelly (to your taste) and beat until well mixed. Add powdered sugar 1 cup at a time, beating well after each addition. Add milk 1 tablespoon at a time, until frosting is a consistency that you like. You may not need all 4 tablespoons. Frost cooled cupcakes and enjoy!

1322

kcal

Calories

Fat

152

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 13 ingredients. The key ingredients include: 1 package (18.25 Oz. Box) Dark Chocolate Cake Mix, 1-1/3 cup Water, Or As Directed On The Cake Mix Package, 1/2 cups Oil, Or As Directed On The Cake Mix Package, 3 whole Eggs, Or As Directed On The Cake Mix Package, and more.

Yes, Easy Raspberry Mocha Cupcakes With Raspberry Buttercream 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.

Easy Raspberry Mocha Cupcakes With Raspberry Buttercream

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