The Pioneer Woman Tasty Kitchen
Profile Photo

Chocolate Raspberry Cupcakes

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

24
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Devil’s food cupcakes topped with fresh raspberry buttercream!

Ingredients

  • FOR THE CUPCAKES:
  • 1 box Devil's Food Cake Mix, 18.25 Oz Box
  • 1 box Chocolate Pudding Mix, Instant. 5.9 Oz Box
  • 1 cup Sour Cream
  • 1 cup Oil
  • 4 whole Eggs, Lightly Beaten
  • 2 teaspoons Vanilla
  • ½ cups Water
  • FOR THE FROSTING:
  • 1 cup Butter, Softened
  • 1 cup Shortening
  • 8 cups Powdered Sugar
  • ½ teaspoons Salt
  • ½ teaspoons Vanilla
  • 1 teaspoon Raspberry Extract
  • ½ cups Water
  • ¾ cups Raspberry Puree

Preparation

For the cupcakes:
Preheat oven to 350 F.

Combine cake mix and pudding mix in a large bowl. Blend in sour cream, oil, eggs, vanilla and water. Beat on medium spend until well blended.

Scoop into two 12-count paper cup lined cupcake pans. Bake in a 350 F oven for 18 minutes. Remove pan from oven and set it on a rack. Let cupcakes cool in pan for about 5 minutes before removing to a cooling rack. Let cupcakes cool completely before frosting.

For the buttercream:
In the bowl of a stand mixer, cream together butter and shortening. Slowly add in powdered sugar 1 cup at a time. Blend in salt and extracts. Add water by the tablespoon as needed. Stir in raspberry puree and continue to mix until your buttercream is smooth and is piping consistency.

Put the buttercream into a piping bag. I used a closed star Ateco 849 tip to frost my cupcakes. Pipe a generous amount of frosting on each cupcake.

Note: To puree raspberries, put 1 ½ cups fresh raspberries in a mesh strainer over a bowl. Gently mash with the back of spoon to break up raspberries. Mash raspberries into small pieces, until you have about ¾ cup.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Perfect Banana Cupcakes
Profile Photo by Michelle Candler in Desserts
Perfectly moist and fluffy banana cupcakes filled with mini chocolate chips...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Chocolate Peanut Butter Cupcakes
Profile Photo by Jenna in Desserts
These chocolate cupcakes are made with whole-wheat flour and are packed...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 18 Level: Easy


Lightened Up Apple Pie Cupcakes
Profile Photo by samantha Kment in Desserts
Sweet cinnamon coated apple, hints of nutmeg in every bite, topped...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 14 Level: Intermediate


Nutella-infused Cupcakes
Profile Photo by Kaylie in Desserts
Paleo Nutella-infused cupcakes. Gluten-free and dairy-free! Yum, yum!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Carrot Cupcakes with Honey Cream Cheese Frosting
Profile Photo by warmvanillasugar in Desserts
Carrot cake cupcakes with cream cheese frosting sweetened with honey.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy