Raspberry Hot Chocolate Cupcakes
by Pam on July 13, 2014
It is hard for me to believe that my baby boy is now 9 years old. We have been so blessed with our incredibly funny, silly, independent, curious, and kind son. He has brought so much joy to our lives and possibly a few gray hairs too with his no fear attitude. I am so very thankful to be his mama.
In honor of his special day, my son and I went in search of the perfect birthday treat online. After looking at several different options, he chose to make these cupcakes we found on Cup of Cake[1]. They were very fun to make! My son and his sister enjoyed being the taste testers for the frosting and my son did an excellent job frosting the cupcakes. We added a few mini marshmallows bits to the top and he also decided to add sprinkles for some color. These cupcakes were not only moist and delicious they were pretty too. Needless to say, they were a HUGE hit with everyone!
Preheat oven to 350 degrees and line muffin pans with cupcake liners.
Sift cake mix into a large bowl. In another bowl, combine the eggs, milk, oil, vanilla yogurt, and vanilla extract together until smooth and creamy. Stir mixture into the cake mix until combined.
Fill cupcake liners 3/4 full and bake for 17-22 minute or until a tester inserted into the center comes out clean. Remove from the oven and let cool for a few minutes before moving the cupcakes to a cooling rack to cool completely.
Make the chocolate buttercream frosting. Beat the butter for 2 minutes with a beater. Add cocoa powder, milk, gelatin, vanilla extract, and milk and beat until smooth. Slowly add powdered sugar until you reach your desired consistency.
Once cupcakes have cooled completely, use a knife to cut out a hole into each cupcake. Spoon some raspberry filling into each hole in the cupcakes.
Spread the chocolate buttercream frosting evenly over each cupcake.
Sprinkle the tops with mini marshmallow bits and sprinkles. Enjoy!
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Raspberry Hot Chocolate Cupcakes
Yield: 18 cupcakes
Cook Time: 18-21 minutes
Ingredients:
Cake:
1 box Devil’s Food Cake Mix
3 eggs
3/4 cup of milk
1/2 cup of oil
1/2 cup of vanilla yogurt
1 tsp vanilla extractFilling:
1 can of raspberry pie filling
Chocolate Raspberry Buttercream:
1 cup unsalted butter, softened
1/2 cup of unsweetened cocoa powder
1 tbsp milk
3 tsp raspberry flavored gelatin
1 tsp vanilla extract
3-4 cups powdered sugar
Mini marshmallow bits, decoration
Sprinkles, decoration
Directions:
Preheat oven to 350 degrees and line muffin pans with cupcake liners.
Sift cake mix into a large bowl. In another bowl, combine the eggs, milk, oil, vanilla yogurt, and vanilla extract together until smooth and creamy. Stir mixture into the cake mix until combined.
Fill cupcake liners 3/4 full and bake for 17-22 minute or until a tester inserted into the center comes out clean. Remove from the oven and let cool for a few minutes before moving the cupcakes to a cooling rack to cool completely.
Make the chocolate buttercream frosting. Beat the butter for 2 minutes with a beater. Add cocoa powder, milk, gelatin, vanilla extract, and milk and beat until smooth. Slowly add powdered sugar until you reach your desired consistency.
Once cupcakes have cooled completely, use a knife to cut out a hole into each cupcake. Spoon some raspberry filling into each hole in the cupcakes.
Spread the chocolate buttercream frosting over filling and top with mini marshmallow bits and sprinkles. Enjoy!
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cup of Cake
References
- ^ Cup of Cake (www.yourcupofcake.com)
- ^ Print Recipe (www.gordon-ramsay-recipe.com)
- ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)
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