Raspberry Hot Chocolate Cupcakes

 

Raspberry Hot Chocolate Cupcakes

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The Story: Guess what is a staple in my diet.  No…not cupcakes.  But chocolate milk.  I have one just about everyday.  Well, now that we are approaching the winter months, I think I will be making the transition to the warmer alternative. Be sure to check out my latest version of the chocolate raspberry 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.