I started with a devil's food cake mix and added a few extra ingredients (see the recipe below). I then filled the cupcake with raspberry jam and topped it with a raspberry buttercream. I must admit that it was pretty tasty even though I am not really a raspberry fan. I hope you enjoy this and be sure to go check out Hoosier Homemade!
Chocolate Raspberry Cupcakes
(Makes 24 regular cupcakes)
1 box devil's food cake mix with pudding (I used Betty Crocker)
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
1/3 cup seedless raspberry jam
Preheat oven to 350 degrees. Line muffin tins and set aside.
In a large mixing bowl, combine all ingredients and beat until well mixed. Scoop 1/4 cup batter into each liner and bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for 3 minutes before removing to wire rack to cool completely. Once cool, fill with seedless raspberry jam and top with raspberry buttercream.
1/2 cup vegetable shortening
6 cups powdered sugar
1/2 cup seedless raspberry jam
1/3 cup whole milk
In a large mixing bowl, beat together shortening, jam and 2 cups of the powdered sugar. Add remaining sugar 2 cups at a time alternating with the milk. When well mixed beat on high for about 5 minutes or until light and fluffy.