Raspberry Hot Chocolate Cupcakes

SERVES: 20  COOK TIME: 20 minutes  TOTAL TIME: 30 minutes


1 package Devil's food cake mix
3 eggs
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.

Recipe Provided by: Your Cup of Cake from the Sweetest 16 Baking Recipe Contest


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