Chocolate Raspberry Cupcakes with Easy Raspberry Frosting | The Speckled Palate
Chocolate Raspberry Cupcakes with Easy Raspberry Frosting
30 mins prepServes 18
Chocolate Raspberry Cupcakes, filled with a luscious raspberry chocolate cream cheese and topped with a semi-homemade raspberry frosting, are a stunning dessert for any time! This recipe elevates a humble chocolate cupcake boxed mix and a jar of store-bought frosting into something special.
Make the Chocolate Cupcakes
2 Preheat the oven to 350°F. Line a cupcake pan with cupcake cup liners. Spray lightly with nonstick cooking spray, and set aside.
3 Blend together the butter and applesauce until smooth using a hand mixer in a large bowl.
4 Crack the eggs in a separate bowl, and pour them into the butter/applesauce mix one by one until incorporated.
5 Measure the milk into the mixture, and stir until smooth.
6 Sprinkle in the box of chocolate cake mix. Mix until incorporated and smooth.
7 Pour the cupcake mix into the prepared cupcake cup liners, and transfer to the oven.
8 Bake for 19-23 minutes, or until an inserted toothpick comes out clean.
9 Once cooked through, let cool and come to room temperature.
Make the Raspberry Chocolate Cream Cheese Filling
12 In a medium-sized bowl, blend the cream cheese and the powdered sugar with a hand mixer.
13 Add the raspberry preserves, stirring until combined.
14 Lastly, pour in the melted dark chocolate. Blend until smooth and well incorporated.
15 Set aside.
Make the Raspberry Buttercream Frosting
18 In a medium-sized bowl, combine the warm raspberry preserves and the softened butter using a hand mixer. Mix until smooth.
19 Add the powdered sugar to the mixture, stirring slowly. The mixture will be very thick and tacky. This is normal.
20 Measure in the water -- you might need to add more or less -- so play it by texture. When the frosting has reached the desired consistency, set aside.
Decorate the cupcakes
23 Once the cupcakes have cooled to room temperature, scoop 1" holes out of the middle of each using a knife and spoon. Don't cut too deep, as you want there to be some cake left!
24 Carefully dollop the Raspberry Chocolate Cream Cheese Filling into these holes.
25 Press a single raspberry into the filling of each cupcake.
26 Frost the cupcakes with the Raspberry Buttercream Frosting, either using a pastry bag or a plastic bag, in the decoration you desire. Repeat until all the cupcakes have been frosted.
27 Enjoy immediately!
