|Prep time: 10 minutes||Cooking time: 20 minutes||Total time: 30 minutes|
Preheat oven to 350 degrees and line pans with cupcake liners. Sift cake mix into a small bowl and set aside. In a large bowl. combine eggs, oil, milk, sour cream and vanilla extract. Stir in cake mix until smooth. Fill cupcake liners 3/4 full and bake for 17-22 minute or until an inserted knife comes out clean. Buttercream: Beat butter for 2 minutes. Add cocoa powder, vanilla extract, gelatin and milk and mix until smooth. Slowly add powdered sugar until you reach your desired consistency. Once cupcakes have cooled, use a knife to cut out a deep hole into each cupcake. Fill with a spoon full of SOLO raspberry filling. Pipe buttercream over filling and top with mini marshmallows.