MINI RASPBERRY-FILLED CHOCOLATE CUPCAKES
Treat your guests to these delicious cupcakes layered with frosting and topped with raspberry - perfect dessert for a crowd.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 60
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place mini paper baking cup in each of 60 mini muffin cups.
- Make cake mix as directed on box, using water, oil and eggs. Fill muffin cups 3/4 full (about 1 heaping tablespoon each).
- Bake 10 to 15 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 15 minutes.
- By slowly spinning end of round handle of wooden spoon back and forth, make deep, 1/2-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in mini cake to make opening large enough).
- Spoon jam into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
- In blender, place 1 cup raspberries. Cover; pulse 20 seconds or until pureed. Press puree through small strainer to remove seeds. Pour 1/4 cup raspberry puree into medium bowl; stir in frosting until well mixed. Frost cupcakes. Garnish each with 1 raspberry.
Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Mini Cupcake, Sodium 85 mg, Sugar 9 g, TransFat 0 g
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Kimmy Kim
k12@gmail.comThese cupcakes were a waste of time and ingredients.
Maroof haider
h_m@hotmail.co.ukI didn't like the texture of these cupcakes.
Zaman Hridoy
z.h@yahoo.comThese cupcakes were too sweet for my taste.
Total GamePlay HD
total.g8@yahoo.comI would have liked the raspberry filling to be a bit more tart.
Jennifer Kelley
k.j@gmail.comThese cupcakes were a bit dry, but the raspberry filling was delicious.
snowman 123
123_s@gmail.comI had some trouble getting the cupcakes to rise properly, but they still tasted good.
Mujahid Nizami
n_mujahid@gmail.comThese cupcakes were a bit too sweet for my taste, but they were still good.
Rynardt Raubnheimer
r-rynardt94@yahoo.comI loved these cupcakes! The chocolate and raspberry flavors were perfect together.
Sinokholo Godwana
sinokholo95@hotmail.comThese cupcakes were perfect for my party! They were delicious and looked beautiful.
Sam Brown
sam92@gmail.comThese cupcakes were so easy to make and they tasted amazing! I will definitely be making them again.
juliana joseph
j_juliana@yahoo.comI made these cupcakes for a bake sale and they were a huge hit! Everyone loved them.
SufiaN Ahmed Double S
s_s88@yahoo.comThese cupcakes were delicious! The chocolate and raspberry flavors were a perfect combination. I would definitely recommend this recipe.
Simhle Makhanya
m_s@hotmail.comI'm not much of a baker, but these cupcakes turned out great! They were super easy to make and they tasted amazing. I will definitely be making them again.
Michelle Binnie
michelle-b36@gmail.comI made these cupcakes for my daughter's birthday and she loved them! They were so moist and fluffy, and the raspberry filling was amazing.
yassin zayed
zayed_y@hotmail.comThese cupcakes were a hit at my party! They were so easy to make and they tasted delicious. The raspberry filling was the perfect touch of sweetness.