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Mini Raspberry-Filled Chocolate Cupcakes

General Mills

MAKES: 60 mini cupcakes
PREP TIME: 1 Hour 
START TO FINISH: 1 Hour 35 Minutes

  • 1 box devil's food cake mix with pudding
  • Water, vegetable oil and eggs called for on cake mix box
  • 2/3 cup seedless raspberry jam
  • 1 cup fresh or frozen (thawed) raspberries
  • 1 container (12 oz) fluffy white whipped ready-to-spread frosting
  • 60 fresh raspberries (from three 6-oz containers)
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Place mini paper baking cup in each of 60 mini muffin cups.
  2. Make cake mix as directed on box, using water, oil and eggs. Fill muffin cups 3/4 full (about 1 heaping tablespoon each).
  3. Bake 10 to 15 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 15 minutes.
  4. By slowly spinning end of round handle of wooden spoon back and forth, make deep, 1/2-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in mini cake to make opening large enough).
  5. 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.
  6. 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.
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; Percent Daily Value*: Calcium ; Exchanges: 0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat; Carbohydrate Choices: 1; *Percent Daily Values are based on a 2,000 calorie diet.

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