Print
Chocolate Cupcakes with Raspberry Butter Cream Frosting
Raspberry and chocolate are such a classic combination! Super moist chocolate cupcakes topped with a slightly tangy and sweet butter cream frosting.
Course Dessert
Cuisine American
Keyword Chocolate, cupcakes, Raspberry
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
0 minutes minutes
Total Time 30 minutes minutes
Servings 24 servings
Author Amy Williams mynameissnickerdoodle.com
Cost $8
FOR CUPCAKES
- 1 Box Chocolate Cake Mix
- 3 Large Eggs
- 1/2 Cup Vegetable Oil
- 1 Cup Milk
- 1/4 Cup Water
- 1 tsp Pure Vanilla Extract
- 1/2 tsp Pure Almond Extract
- 3.5 oz Instant Chocolate Pudding Mix
FOR FROSTING
- 3/4 Cup Butter Softened
- 1/4 Cup Shortening
- 1/4 Cup Raspberry Preserves
- 1 tsp Pure Vanilla Extract
- 5-6 Cups Powdered Sugar
- 2-3 TBSP Milk
- 1/2 Cup Mini Chocolate Chips
Preheat oven to 350 degrees.
Line 24 muffin tins with paper liners.
In a large bowl, beat together all cake ingredients on medium speed for 2 minutes. Scrap down the bowl as needed.
Fill paper cups 2/3 full with cake batter.
Bake for 10 minutes then reduce heat to 325 and continue baking for 18-25 minutes or until center is cooked through.
Cool completely before frosting.
In a large bowl cream together butter, shortening raspberry preserves and vanilla extract.
Slowly add in powdered sugar until all combined.
If needed, use a little milk to thin it to desired consistency.
Using a large star tip, frost the cupcakes and immediately sprinkle with mini chocolate chips.