Chocolate Raspberry Cupcakes

By lakecar

Rich chocolate cupcakes with a fresh raspberry on top - the best dessert for Valentine's day for all those chocoholics!

Ingredients

• CHOCOLATE RASPBERRY CAKE:
• 1 (21-ounce) can raspberry pie filling
• 1/4 cup sour cream
• 3 eggs
• 1 teaspoon vanilla
• Devil’s Food Cake Mix
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• (high altitude, add 1/4 cup flour)
• RASPBERRY BUTTERCREAM:
• 8 ounces cream cheese
• 1/2 cup butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla
• 1/3 cup frozen raspberries, thawed and strained

Preparation

Step 1

Preheat oven to 350°F and line pans with cupcake liners.

Puree raspberry pie filling with sour cream in blender.

In large bowl, lightly beat eggs with vanilla and add raspberry/sour cream mixture.

Add cake mix, cinnamon, and baking soda. (For easy mixing, sift cake mix before adding.)

Fill liners ¾ full and bake for 12 to 14 minutes. (These bake faster than other cupcakes, be careful!)

BUTTERCREAM: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla and raspberry puree. Adjust consistency using powdered sugar and puree.

Pipe onto cooled cupcakes and top with fresh raspberries or chocolate pieces.