Raspberry Hot Chocolate Cupcakes
SERVES: 20 COOK TIME: 20 minutes TOTAL TIME: 30 minutes
1 package Devil's food cake mix
1⁄2 cup oil
3 cup plain yogurt or sour cream
1 teaspoon vanilla extract
1 can Solo Raspberry Cake and Pastry Filling1 cup butter, softened
1⁄2 cup unsweetened cocoa powder
2 teaspoon raspberry flavored gelatin
1 tablespoon milk
3 cup powdered sugar
1 cup mini marshmallows, to decorate
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.
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.