Raspberry Chocolate Cupcakes
Feb 15, 2012 14:34:00 GMT -5
Post by PrisonerOfHope on Feb 15, 2012 14:34:00 GMT -5
Raspberry Chocolate Cupcakes (makes 60 mini cupcakes)
1 box devil's food cake mix with pudding (use water, oil, and eggs called for on box)
2/3 c. seedless raspberry jam
1 c. fresh or frozen (thawed) raspberries
12 -oz. container fluffy white ready-to-spread frosting
3 - 6 oz. containers fresh raspberries
Heat oven to 350 degrees. Place mini paper baking cups in each of 60 mini muffin cups. Make cake mix as directed. Fill muffin cups 3/4 full (about one heaping tablespoon each). Bake 10-15 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes. Remove from pans to cooling racks and cool about 15 minutes more. Take a wooden spoon and using the end, slowly make a deep indentation in the center of each cupcake. Spin spoon around to make it wide enough, going not quite to bottom of cupcake. Spoon jam into small resealable food storage plastic bag. Seal bag and cut about a 3/8 tip off one bottom corner of the bag. Insert bag into opening in each cupcake and squeeze bag to fill opening. In blender, place 1 cup raspberries. Pulse 20 seconds or until pureed. Press puree through small strainer to remove seeds. Pour 1/4 c. raspberry puree into medium bowl. Stir in frosting until well mixed. Frost each cupcake and top with a fresh raspberry.
* I did not strain the puree to remove the seeds. I also used a little more of the puree (maybe about 3/4 c.) when mixing it with the frosting.
1 box devil's food cake mix with pudding (use water, oil, and eggs called for on box)
2/3 c. seedless raspberry jam
1 c. fresh or frozen (thawed) raspberries
12 -oz. container fluffy white ready-to-spread frosting
3 - 6 oz. containers fresh raspberries
Heat oven to 350 degrees. Place mini paper baking cups in each of 60 mini muffin cups. Make cake mix as directed. Fill muffin cups 3/4 full (about one heaping tablespoon each). Bake 10-15 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes. Remove from pans to cooling racks and cool about 15 minutes more. Take a wooden spoon and using the end, slowly make a deep indentation in the center of each cupcake. Spin spoon around to make it wide enough, going not quite to bottom of cupcake. Spoon jam into small resealable food storage plastic bag. Seal bag and cut about a 3/8 tip off one bottom corner of the bag. Insert bag into opening in each cupcake and squeeze bag to fill opening. In blender, place 1 cup raspberries. Pulse 20 seconds or until pureed. Press puree through small strainer to remove seeds. Pour 1/4 c. raspberry puree into medium bowl. Stir in frosting until well mixed. Frost each cupcake and top with a fresh raspberry.
* I did not strain the puree to remove the seeds. I also used a little more of the puree (maybe about 3/4 c.) when mixing it with the frosting.
