Raspberry Hot Chocolate Cupcakes
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Raspberry Hot Chocolate Cupcakes
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- CAKE:
- 1 devil's food cake mix box
- 3 egg
- ¾ cup milk
- ½ cup of oil
- ½ cup yogurt vanilla
- 1 tsp vanilla extract
- FILLING:
- 1 raspberry pie filling can of
- Chocolate Raspberry Buttercream:
- 1 cup butter softened, unsalted
- ½ cup unsweetened cocoa powder
- 1 tbsp milk
- 3 tsp raspberry flavored gelatin
- 1 tsp vanilla extract
- 3-4 cups powdered sugar
- mini marshmallows decoration
- Sprinkles decoration
Instructions
- Preheat oven to 350 degrees and line muffin pans with cupcake liners.
- Sift cake mix into a large bowl. In another bowl, combine the eggs, milk, oil, vanilla yogurt, and vanilla extract together until smooth and creamy. Stir mixture into the cake mix until combined.
- Fill cupcake liners 3/4 full and bake for 17-22 minutes or until a tester inserted into the center comes out clean. Remove from the oven and let cool for a few minutes before moving the cupcakes to a cooling rack to cool completely.
- Make the chocolate buttercream frosting. Beat the butter for 2 minutes with a beater. Add cocoa powder, milk, gelatin, vanilla extract, and milk and beat until smooth. Slowly add powdered sugar until you reach your desired consistency.
- Once cupcakes have cooled completely, use a knife to cut out a hole into each cupcake. Spoon some raspberry filling into each hole in the cupcakes.
- Spread the chocolate buttercream frosting over filling and top with mini marshmallow bits and sprinkles. Enjoy!
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