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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.