Mini Raspberry-Filled Chocolate Cupcakes

Mini Raspberry-Filled Chocolate Cupcakes

Treat your guests to these delicious cupcakes layered with frosting and topped with raspberry - perfect dessert for a crowd.

Prep Time

1:00

Hr:Mins

Total Time

1:35

Hr:Mins

Makes

60

mini

1
box devil's food cake mix with pudding
Water, vegetable oil and eggs called for on cake mix box
2/3
cup seedless raspberry jam
1
cup fresh or frozen (thawed) raspberries
1
container (12 oz) fluffy white whipped ready-to-spread frosting
60
fresh raspberries (from three 6-oz containers)
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Place mini paper baking cup in each of 60 mini muffin cups.
  2. Make cake mix as directed on box, using water, oil and eggs. Fill muffin cups 3/4 full (about 1 heaping tablespoon each).
  3. 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.
  4. 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).
  5. 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.
  6. 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.
Makes 60 mini cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Sweet Success Tip:
These little cupcakes would dazzle your guests served on a pedestal platter.

Nutrition Information:

1 Serving (1 Mini Cupcake)
  • Calories 80
    • (Calories from Fat 30),
  • Total Fat 3g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 85mg;
  • Total Carbohydrate 13g
    • (Dietary Fiber 0g,
    • Sugars 9g),
  • Protein 0g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.