Raspberry Chocolate Cupcakes

Chocolate, raspberry, and more chocolate! What’s not to love??

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Raspberry Chocolate Cupcakes

Ingredients

Cupcakes

  • 1 box Betty Crocker Chocolate Fudge Super Moist Cake Mix

Frosting

  • 3 sticks butter (room temperature)
  • 4 cups powdered sugar
  • 1 carton raspberries (pureed)
  • 2 tbsp milk
  • 2 drops raspberry flavoring

Chocolate Creams

  • 2 cups dark chocolate chips
  • 4 squares almond bark
  • 1 cup raspberry frosting

Instructions

Cupcakes

  1. Follow instructions on the box.

Frosting

  1. Whip butter until combined.

  2. Add in powdered sugar, milk and raspberry flavoring. Mix until combined.

  3. In a processor, puree raspberries. If you don't mind seeds, pour the sauce directly into the frosting. If you don't want seeds, press sauce through a strainer first.

  4. Mix until you have a good frosting consistency. Sometimes the raspberries will seem to "water down" the mix. Add more powdered sugar if necessary.

  5. Separate out one cup of frosting for the creams.

Chocolate Creams

  1. Coat your mold in a layer of chocolate. Making sure it covers all sides. Place in freezer for 1 min.

  2. Pipe raspberry frosting inside the chocolate shell. Smooth out so there's room to add chocolate for the bottom. Place in freezer for 1 min.

  3. Add a layer of chocolate on the bottom. Place in freezer for 1 min.

  4. Pop creams out and add them on top of the cupcakes.

One day I’ll venture out into the world of “baked from scratch”. Until then, I love my boxed mixes! They’re cheap and everyone seems to love them so why ruin a good thing?? The best trick I’ve found to help your cake/cupcakes from drying out is…tinfoil! Right after those sweet treats are taken out of the oven, I wrap each layer of cake in tinfoil or cover the tray of cupcakes. This keeps the moisture in and surprises everyone when they learn I used a box mix!

Honestly, the frosting is a little play by ear. When I first started added in the pureed raspberries to the frosting it was NOT looking good. My first instinct was to throw it out and start over. Thankfully I kept mixing, adding a little more powdered sugar along the way, and it turned out great!

The chocolate mold I used for the creams was found at Michael’s. They have a huge selection. One I’ve tried to stay away from because I don’t need to throw my money into a new dessert medium! When I saw this Valentine’s one though, this dessert idea came to mind and I knew I had to buy it. Click here for my step by step Valentine cream tutorial.

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