Chocolate Raspberry Cupcakes

These cupcakes have just the right sweetness. I just used a plain boxed Devils Food cake mix. Then I put a raspberry filling made with marshmallow fluff, fresh raspberry puree, and topped with a raspberry whipped cream.

As I was making the raspberry filling, I thought, “this would be a perfect filling for cakes as well. Its based with the same ingredients as in my recipe and has a wonderful tart raspberry flavor. And either one of these would be great for Valentine’s Day!

Chocolate Raspberry Cupcake

Chocolate Raspberry Cupcake

Chocolate Raspberry Cupcake

 

Chocolate Cake:

1 – Devil’s Food Cake Mix & ingredients on box


Raspberry Marshmallow Filling:

1/2 c. marshmallow cream
1/4 c. raspberry puree (1 small container fresh raspberries, 3-4 Tbsp sugar & 1/2 tsp fresh lime or bottled lime juice)
1 c. powdered sugar


Raspberry Whipped Cream:

1 pint whipping cream
2-3 tsp. flavored raspberry gelatin
1 c. powdered sugar

Preheat oven to 350 degrees and line pans with cupcake liners.
In a large bowl, combine cake mix ingredients, and mix as directed on box.Fill cupcake liners 3/4 full and bake time directed on box for cupcakes.
To make raspberry marshmallow filling: In a small saucepan, add raspberries, sugar and lime juice. Cook on medium until softened and mushy (about 3-5 minutes). Strain through a fine strainer (use a rubber spatula to help get some of the pulp through) until just mostly seeds remain in the strainer. Let mixture cool. Combine puree, marshmallow fluff and confectioners sugar in mixer bowl and beat until fully incorporated.
To make raspberry whipped cream,  beat whipped cream until stiff peaks form.  Stir in gelatin and powdered sugar until desired taste is reached.
When cupcakes are cooled, cut a cone shaped hole out of the tops and fill with marshmallow filling.
Just before serving pipe whipped cream on top and top with mini marshmallows and sprinkles.
Note: I put a little more confectioners sugar than directed, and melted the gelatin in a little water before adding to the whipped cream mixture.

 

Recipe adapted from: Your Cup of Cake

 

 

 

 

 

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