Raspberry Hot Chocolate Cupcakes
Chocolate Cake:
Devil’s Food Cake Mix
3 eggs
½ cup oil
¾ cup buttermilk
1 cup sour cream
1 teaspoon vanilla
½ teaspoon cinnamon
Raspberry Marshmallow Filling:
½ cup marshmallow cream
¼ cup raspberries, strained
1 cup powdered sugar
Raspberry Whipped Cream:
1 pint whipped cream
2-3 teaspoons raspberry gelatin
1 cup powdered sugar
Directions:
1. Preheat oven to 350 degrees and line pans with cupcake liners (yields 34).
2. In a large bowl, gently combine eggs, oil, buttermilk, sour cream, vanilla and cinnamon.
3. Stir in cake mix (sift in for easy mixing).
4. Fill cupcake liners ¾ full and bake for 17-20 minutes, or until an inserted knife comes out clean.
5. Raspberry Marshmallow Filling: Combine all ingredients.
6. Raspberry Whipped Cream: Beat whipped cream until stiff peaks form. Stir in gelatin and powdered sugar until desired taste is reached.
7. When cupcakes are cooled, cut a cone shaped hole out of the tops and fill with marshmallow filling.
8. Just before serving pipe whipped cream on top and top with mini marshmallows and sprinkles.
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