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Follow me on my journey as I experiment with different types of cupcakes and the joy a simple little treat can bring.

Cupcake Challenge: Chocolate Raspberry Cupcakes

This is week #3 in the Cupcake Challenge over at Hoosier Homemade. If you haven't visited her blog yet you really should! Our challenge this week was to take a box of cake mix and add to it to create a cake with a "from scratch" flavor. I decided to go the chocolate raspberry route.

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.

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.


HoosierHomemade said...

Mmm! Love chocolate and raspberry together! And yours looks so pretty!
Thanks so much for adding them to Cupcake Tuesday and the Challenge!

Candi said...

Beautiful cupcake and I love how silky your buttercream looks!

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