
Chocolate Raspberry Cupcakes with Easy Raspberry Frosting
User Reviews
5.0
6 reviews
Excellent

Chocolate Raspberry Cupcakes with Easy Raspberry Frosting
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Chocolate Raspberry Cupcakes, filled with a luscious raspberry chocolate cream cheese and topped with a semi-homemade raspberry frosting, are a stunning dessert for any time! This recipe elevates a humble chocolate cupcake boxed mix and a jar of store-bought frosting into something special.
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Ingredients
Chocolate Cupcakes
- 1 box 17 oz. Chocolate Cake Mix
- 4 tablespoons unsalted butter softened (½ stick)
- ¼ cup unsweetened applesauce at room temperature
- 1 cup whole milk
- 3 eggs
Raspberry Chocolate Cream Cheese Filling
- 8 oz. cream cheese softened
- ½ cup powdered sugar
- ½ cup dark chocolate chips melted
- 3 tablespoons seedless raspberry preserves warmed
- fresh raspberries for decoration
Raspberry Buttercream Frosting
- 5 tablespoons seedless raspberry preserves warmed
- 4 tablespoons unsalted butter softened (½ stick)
- 3 cups powdered sugar 13.23 oz.
- 2 tablespoons water
Instructions
Make the Chocolate Cupcakes
- Preheat the oven to 350°F. Line a cupcake pan with cupcake cup liners. Spray lightly with nonstick cooking spray, and set aside.
- Blend together the butter and applesauce until smooth using a hand mixer in a large bowl.
- Crack the eggs in a separate bowl, and pour them into the butter/applesauce mix one by one until incorporated.
- Measure the milk into the mixture, and stir until smooth.
- Sprinkle in the box of chocolate cake mix. Mix until incorporated and smooth.
- Pour the cupcake mix into the prepared cupcake cup liners, and transfer to the oven.
- Bake for 19-23 minutes, or until an inserted toothpick comes out clean.
- Once cooked through, let cool and come to room temperature.
Make the Raspberry Chocolate Cream Cheese Filling
- In a medium-sized bowl, blend the cream cheese and the powdered sugar with a hand mixer.
- Add the raspberry preserves, stirring until combined.
- Lastly, pour in the melted dark chocolate. Blend until smooth and well incorporated.
- Set aside.
Make the Raspberry Buttercream Frosting
- In a medium-sized bowl, combine the warm raspberry preserves and the softened butter using a hand mixer. Mix until smooth.
- Add the powdered sugar to the mixture, stirring slowly. The mixture will be very thick and tacky. This is normal.
- Measure in the water -- you might need to add more or less -- so play it by texture. When the frosting has reached the desired consistency, set aside.
Decorate the cupcakes
- Once the cupcakes have cooled to room temperature, scoop 1" holes out of the middle of each using a knife and spoon. Don't cut too deep, as you want there to be some cake left!
- Carefully dollop the Raspberry Chocolate Cream Cheese Filling into these holes.
- Press a single raspberry into the filling of each cupcake.
- Frost the cupcakes with the Raspberry Buttercream Frosting, either using a pastry bag or a plastic bag, in the decoration you desire. Repeat until all the cupcakes have been frosted.
- Enjoy immediately!
Nutrition Information
Show Details
Serving
1g
Calories
286kcal
(14%)
Carbohydrates
38g
(13%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
4g
Cholesterol
59mg
(20%)
Sodium
276mg
(12%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Nutrition Facts
Serving: 18cupcakes
Amount Per Serving
Calories 286 kcal
% Daily Value*
Serving | 1g | |
Calories | 286kcal | 14% |
Carbohydrates | 38g | 13% |
Protein | 4g | 8% |
Fat | 13g | 20% |
Saturated Fat | 8g | 40% |
Polyunsaturated Fat | 4g | 24% |
Cholesterol | 59mg | 20% |
Sodium | 276mg | 12% |
Fiber | 1g | 4% |
Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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