Chocolate Raspberry Cupcakes
User Reviews
4.5
18 reviews
Excellent
Chocolate Raspberry Cupcakes
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Rich, decadent chocolate cake filled with a raspberry jam turn these Chocolate Raspberry Cupcakes are the best cupcakes I've ever made!
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Ingredients
Chocolate Cupcakes
- 1 box chocolate fudge cake mix (I used Duncan Hines)
- 3.4 ounces instant chocolate pudding mix
- 4 large eggs
- 1 cup sour cream (or plain Greek yogurt)
- ¾ cup vegetable oil
- ½ cup whole milk (or 2% milk)
- 1 tablespoon vanilla
- ¼ teaspoon salt
- 1 cup mini chocolate chips
- 12 ounces raspberry pie filling
Raspberry Frosting
- 1 ounce freeze-dried raspberries
- 2 cups heavy cream
- ½ cup powdered sugar
- ⅓ cup instant vanilla pudding mix
- fresh raspberries for garnish
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Instructions
Chocolate Cupcakes
- Preheat oven to 350 degrees F and line a cupcake pan with liners.
- Combine all of the cupcake ingredients in a stand mixer and beat until combined with a whisk attachment.
- Fill cupcake liners 3/4 full, about a scant 1/4 cup of batter.
- Bake for 18 to 22 minutes until a toothpick comes clean from the center.
- Remove from oven and transfer cupcakes to cooling racks to finish cooling. Make sure they are at room temperature of the frosting will melt.
- Use a cupcake corer to core the middle of the cupcakes. (You can also use a pairing knife to cut a circle into the top of each cupcake.) Then fill them with the raspberry pie filling.
Raspberry Frosting
- Add freeze-dried raspberries to a food processor and blend until a fine dust forms. Set aside.
- Whip the heavy cream, powdered sugar, and pudding mix in a stand mixer or large bowl and whip until soft peaks form.
- Beat in the raspberry powder until stiff peaks form.
- Transfer the frosting to a piping bag and pipe onto the filled cupcakes. Serve immediately for the best texture. I like to top these cupcakes with a fresh raspberry and a little sprinkle of freeze-dried raspberry dust.
Notes
- Any leftover frosting does require refrigeration since it’s a whipped cream base.
- The frosting thickens with time and has the best texture immediately after making, but is good for up to 24 hours after being prepared.
- The cupcakes can be prepared in advance and frosted right before serving.
- Cook and serve pudding mix does not work in the cake or frosting recipe, you must use instant pudding.
- Any leftover frosting does require refrigeration since it’s a whipped cream base.
- The frosting thickens with time and has the best texture immediately after making, but is good for up to 24 hours after being prepared.
- The cupcakes can be prepared in advance and frosted right before serving.
- Cook and serve pudding mix does not work in the cake or frosting recipe, you must use instant pudding.
Nutrition Information
Show Details
Serving
1cupcake
Calories
256kcal
(13%)
Carbohydrates
20g
(7%)
Protein
2g
(4%)
Fat
19g
(29%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
65mg
(22%)
Sodium
120mg
(5%)
Potassium
73mg
(2%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
424IU
(8%)
Vitamin C
1mg
(1%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 256kcal | 13% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 19g | 29% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 120mg | 5% |
| Potassium | 73mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 424IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
18 reviews
Excellent
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