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Mini Raspberry Filled Chocolate Cupcakes Recipe

Treat your guests to these delicious cupcakes layered with frosting and topped with raspberry - perfect dessert for a crowd.

Prep Time: 1 Hr | Total Time: 1 Hr 35 Mins | Makes: 60 Mini Cupcakes

Mini Raspberry Filled Chocolate Cupcakes

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Ingredients:

1 box Betty Crocker* SuperMoist* Devil's Food Cake Mix
Water, vegetable oil and eggs called for on cake mix box
2/3 cup (150 mL) seedless raspberry jam
1 cup (250 mL) fresh or frozen (thawed) raspberries
1 container Betty Crocker* Whipped Fluffy White Frosting
60 fresh raspberries (optional)

Method:

Heat oven to 350ºF (325ºF for dark or nonstick pans). Place mini paper baking cup in each of 60 mini muffin cups.
Make cake mix as directed on box, using water, oil and eggs. Fill muffin cups 3/4 full (about 1 heaping tablespoon each).
Bake 10 to 15 minutes or until toothpick inserted in centre of cupcake comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 15 minutes.
By slowly spinning end of round handle of wooden spoon back and forth, make deep, 1/2-inch-wide indentation in centre of top of each cupcake, not quite to bottom (wiggle end of spoon in mini cake to make opening large enough).
Spoon jam into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
In blender, place 1 cup raspberries. Cover; pulse 20 seconds or until pureed. Press puree through small strainer to remove seeds. Pour 1/4 cup raspberry puree into medium bowl; stir in frosting until well mixed. Frost cupcakes. Garnish each with 1 raspberry, if desired.

Sweet Success Tip: These little cupcakes would dazzle your guests served on a pedestal platter.
Did You Know?: If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

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1 Serving (1 Mini Cupcake): Calories 80; ( Calories from Fat 30 ); Total Fat 3g ( Saturated Fat 1g , Trans Fat 0g ); Cholesterol 10mg;Sodium 85mg;Total Carbohydrate 13g ( Dietary Fiber 0g , Sugars 9g ); Protein 0g

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