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1
Preheat oven to 350 degrees and line pan with cupcake liners (yields 48).
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2
Chocolate Cake: In a large bowl combine eggs, oil, buttermilk, sour cream, vanilla and cinnamon.
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3
(Do not over mix.)
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4
Sift in cake mix to remove the lumps and stir until combined.
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5
Fill cupcake liners 1/3 full and shake pan to level the batter.
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6
Vanilla Cake: In a large bowl, combine eggs, egg whites, oil, buttermilk, sour cream and vanilla.
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7
(Do not over mix.)
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8
Sift in cake mix to remove lumps and stir until combined.
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9
Scoop vanilla batter on top of the chocolate batter to fill the liners 2/3 full.
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10
(1/3 chocolate & 1/3 vanilla.
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11
).
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12
Shake the pan to level the vanilla, or leave it uneven if you want some of the chocolate showing through the top of the cake.
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13
Bake for 17-21 minutes, or until an inserted knife comes out clean.
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14
Buttercream: Beat butter and cream cheese until light and fluffy.
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15
Add raspberry puree (I microwave frozen berries, then push them through a strainer to remove the seeds).
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16
Add powdered sugar a little bit at a time until you reach your desired consistency.
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17
Pipe onto cooled cupcake and top with sprinkles or sanding sugar.
