Mini Raspberry-Filled Chocolate Cupcakes

Name: Mini Raspberry-Filled Chocolate Cupcakes
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 60
Cuisine: American
Ingredients: 1 box devils food cake mix with pudding; 340 grams container fluffy white whipped ready-to-spread frosting; 60 fresh raspberries (from three 6-oz containers); 158 milliliters seedless raspberry jam

Mini Raspberry-Filled Chocolate Cupcakes might be just the dessert you are searching for. This recipe serves 60. One serving contains 63 calories, 1g of protein, and 1g of fat. If you have devil's food cake mix, fluffy whipped ready-to-spread frosting, raspberries, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 35 minutes. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. This recipe is typical of American cuisine.

Instructions

Heat oven to 350°F (325°F for dark or nonstick pans).

Equipment you will use

Oven

Place mini paper baking cup in each of 60 mini muffin cups.

Equipment you will use

Muffin Liners

Make cake mix as directed on box, using water, oil and eggs. Fill muffin cups 3/4 full (about 1 heaping tablespoon each).

Ingredients you will need

Cake Mix

Water

Egg

Cooking Oil

Equipment you will use

Muffin Liners

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.

Ingredients you will need

Cupcakes

Equipment you will use

Toothpicks

Oven

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).

Ingredients you will need

Cupcakes

Equipment you will use

Wooden Spoon