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CUPCAKES - Raspberry Hot Chocolate Cupcakes
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Yield:
Preparation time:
Total time:
Source:
| Chocolate Cake: Devil’s Food Cake Mix | |
| 3 | eggs |
| ½ cup | oil |
| ¾ cup | buttermilk |
| 1 cup | sour cream |
| 1 teaspoon | vanilla |
| ½ teaspoon | cinnamon |
| Raspberry Marshmallow Filling: | |
| ½ cup | marshmallow cream |
| ¼ cup | raspberries, strained |
| 1 cup | powdered sugar |
| Raspberry Whipped Cream: | |
| 1 pint | whipped cream |
| 2-3 teaspoons | raspberry gelatin |
| 1 cup | powdered sugar |
Directions:
1. Preheat oven to 350 degrees and line pans with cupcake liners (yields 34).
2. In a large bowl, gently combine eggs, oil, buttermilk, sour cream, vanilla and cinnamon.
3. Stir in cake mix (sift in for easy mixing).
4. Fill cupcake liners ¾ full and bake for 17-20 minutes, or until an inserted knife comes out clean.
5. Raspberry Marshmallow Filling: Combine all ingredients.
6. Raspberry Whipped Cream: Beat whipped cream until stiff peaks form. Stir in gelatin and powdered sugar until desired taste is reached.
7. When cupcakes are cooled, cut a cone shaped hole out of the tops and fill with marshmallow filling.
8. Just before serving pipe whipped cream on top and top with mini marshmallows and sprinkles.
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