Wednesday, December 11, 2013

Raspberry Hot Chocolate Cupcakes

Day 4? I think so. It's starting to run together, the cupcakes I've done and the ones that are still on the plan. The things that I know I am going to do to a recipe and all the little tweaks that I consider before I actually do it. Mostly, right now, I'm sticking pretty close to the plan as I can't afford a major flop at 8:30 at night.

These are super rich but super yummy and as an added bonus chocolate frosting is so pretty piped onto the cupcakes.  I also have a weakness for raspberry pie filling and have to confess I ate the left over right out of the can. Add it to a chocolate cupcake and you've pretty much got heaven in a paper liner. The chocolate raspberry buttercream just takes it to a whole other level.

Enjoy. Feel free to moan a little :)

Raspberry Hot Chocolate Cupcakes with Chocolate Raspberry Buttercream
2 1/2 dozen cupcakes

1 Devils Food Cake Mix
3 eggs
1/2 c. oil
3/4 c. buttermilk
1/2 c. sour cream
1 1/2 tsp vanilla

Raspberry Pie Filling (Wilderness brand)

Chocolate Raspberry Buttercream:
2 sticks softened butter
1/2 c. Hershey's unsweetened cocoa
2 tsp vanilla extract
4 tsp raspberry Jello
2-3 T. milk
3-4 c. powdered sugar

Jet Puffed Hot Chocolate Marshmallows to decorate

1. Preheat the oven to 350 degrees
2. Mix cake mix with eggs, oil, buttermilk, sour cream, and vanilla
3. Stir until smooth
4. Fill cupcake liners with 1/4 c. batter and bake for 15-17 minutes
5. Cream butter for a couple of minutes until fluffy. Add cocoa, vanilla, Jello, and milk. Mix until smooth.
6. Gradually add powdered sugar until you reach your desired thickness. Add a little more milk if needed
7. Once cupcakes are cool, use a knife to cut a cone shape out of the center of each cupcake. Fill the hole with a spoonful of pie filling
8. Pipe frosting over filling and garnish with marshmallows

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