Chocolate Raspberry Cupcakes with Easy Raspberry Frosting

Chocolate Raspberry Cupcakes with Easy Raspberry Frosting

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.

Prep Time 30

Cook Time 19

Total Time 49

Servings cupcakes

Calories 286kcal

Ingredients

Chocolate Cupcakes

1 box 17 oz. Chocolate Cake Mix
4 tablespoons unsalted butter softened (½ stick)
¼ cup unsweetened applesauce at room temperature
1 cup whole milk
3 eggs

Raspberry Chocolate Cream Cheese Filling

8 oz. cream cheese softened
½ cup powdered sugar
½ cup dark chocolate chips melted
3 tablespoons seedless raspberry preserves warmed
Fresh raspberries for decoration

Raspberry Buttercream Frosting

5 tablespoons seedless raspberry preserves warmed
4 tablespoons unsalted butter softened (½ stick)
3 cups powdered sugar 13.23 oz.
2 tablespoons water

Instructions

Make the Chocolate Cupcakes

Preheat the oven to 350°F. Line a cupcake pan with cupcake cup liners. Spray lightly with nonstick cooking spray, and set aside.
Blend together the butter and applesauce until smooth using a hand mixer in a large bowl.
Crack the eggs in a separate bowl, and pour them into the butter/applesauce mix one by one until incorporated.
Measure the milk into the mixture, and stir until smooth.
Sprinkle in the box of chocolate cake mix. Mix until incorporated and smooth.
Pour the cupcake mix into the prepared cupcake cup liners, and transfer to the oven.
Bake for 19-23 minutes, or until an inserted toothpick comes out clean.
Once cooked through, let cool and come to room temperature.

Make the Raspberry Chocolate Cream Cheese Filling

In a medium-sized bowl, blend the cream cheese and the powdered sugar with a hand mixer.
Add the raspberry preserves, stirring until combined.
Lastly, pour in the melted dark chocolate. Blend until smooth and well incorporated.
Set aside.

Make the Raspberry Buttercream Frosting

In a medium-sized bowl, combine the warm raspberry preserves and the softened butter using a hand mixer. Mix until smooth.
Add the powdered sugar to the mixture, stirring slowly. The mixture will be very thick and tacky. This is normal.
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

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!
Carefully dollop the Raspberry Chocolate Cream Cheese Filling into these holes.
Press a single raspberry into the filling of each cupcake.
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.
Enjoy immediately!

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