Friday, February 8, 2013

Raspberry Devil Cupcakes

I just love raspberries.  Raspberry Jam, Raspberry Shakes, and now... Raspberry frosting!!  Talk about restraint when I was making these.  I just wanted to eat it out of the bowl.  And you can't go wrong with anything chocolate right?  So as a special treat for my Pinterest Party tonight I made these to share.  If they make it that long...


Raspberry Devil Cupcakes

1 15.25oz box Devils Food Cake
1/2 cup oil or melted butter, cooled
3 eggs
2 tsp vanilla
3/4 cup milk
1 cup frozen raspberries

Chocolate Ganache
1/2 cup semi-sweet chocolate chips
1/4 cup heavy cream

Raspberry Buttercream Frosting
1/2 cup (1 stick) butter, softened
2 tsp vanilla
1/4 cup frozen raspberries
1 Tbsp hot water
3-5 cups powdered sugar

Preheat oven to 325 F.  Place the 1 cup frozen raspberries in a small bowl and microwave for 30 seconds.  Stir and microwave for another 30 seconds until they are thawed and releasing their juice.  In a blender or small food processor puree the berries.  The berries should yield 1/2 cup of puree.

In a large mixing bowl empty the cake packet.  Add the oil, eggs, vanilla, milk and raspberry puree.  With an electric mixer mix on low for about 20 seconds then on medium speed for 2 minutes.  Line two muffin tins with paper liners or spray with non stick cooking spray.  Using a large scoop fill each cup 2/3 full with batter.  Bake for 18-22 minutes until done.  I turn my pans for the last 2 minutes of baking to help brown evenly. The cakes are done when a toothpick inserted in the center comes out clean or with a few dry crumbs.  Allow to cool 3-5 minutes in the pan, then remove to a cooling rack to finish cooling completely.

Place the chocolate chips in a mixing bowl.  Heat the cream in a small saucepan just until bubbles start to form around the sides.  Don't boil.  Pour the cream all at once over the chocolate chips and whisk to combine.  If you don't have the cream warm enough, you can microwave in 15 second increments and whisk again until the chocolate is melted.  Let cool for about 5 minutes.  Dip the top of each cupcake in the ganache and spread with a knife if necessary.  Let set.

To make the butter cream mix the butter with an electric mixer for a minute or so until smooth.  Microwave the 1/4 cup of raspberries for 30 seconds, stir and return to the microwave for an additional 30 seconds until completely defrosted and starting to release juices.  Add the raspberries and vanilla to the butter and mix.  Add the powdered sugar a little at a time until you reach your desired consistency.  Add the Tbsp of water with the third cup of sugar.  If the frosting is too thick, add more water in teaspoonfuls until the frosting spreads how you want it to.

The ganache is sticky so it really works better to pipe the frosting onto the cupcakes.  If you don't have a decorating bag you can use a gallon size zip top bag inverted into a glass.  Cut one corner and pipe.  Or before adding your filling snip one corner of the bag and place your desired tip in the hole.  Fill with frosting and decorate.

Yield 20-24 cupcakes



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Comments (28)

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These look so good. I tried making raspberry cream cheese frosting. I just couldn't get it to get thick enough. I added way to much powdered. I don't know if the raspberries contained too much liquid or they reacted to the cream cheese.
You frosting looks delicious.
1 reply · active 628 weeks ago
Oh my goodness, these look so yummy! Thank you for sharing on foodie Friday
1 reply · active 628 weeks ago
these look amazing and love the tips for the frosting. thanks for linkng up to friday food frenzy
1 reply · active 628 weeks ago
Only one word is needed for these delicious looking cakes 'Yum' !
1 reply · active 628 weeks ago
One Word! YUM. Thanks for sharing at the Manic Monday party!
1 reply · active 628 weeks ago
They look amazing!! I am sad I can't make them myself, as we don't have devils food mix in Germany. I don't know that is inside... But maybe I use that yummy raspberry frosting on something else :)
1 reply · active 628 weeks ago
Those look DELICIOUS!!! =) Thanks for linking up at the Pinterest Power Party!

Danielle
SewMuchCrafting.com
1 reply · active 628 weeks ago
Raspberry frosting? YUMMY! Thanks for sharing on Tried and True Recipes! http://rediscovermom.blogspot.com/2013/04/tried-a...
1 reply · active 628 weeks ago
Wow, these look delicious! Thanks so much for sharing this at my say G'day Saturday party. I've just shared this on my Say G'day Saturday Pinterest board and tweeted about it.

If you have a moment to stop by my blog for this week's party I'm inviting my pinning blogger friends to pin to my Mother's Day group board. I'd be thrilled if you could join in!

Best wishes,
Natasha in Oz
1 reply · active 627 weeks ago
Jamie @ LBGC's avatar

Jamie @ LBGC · 627 weeks ago

Ummm ... yeah - you could bet I would have been eating that frosting with a spoon! lol. I had to pin it and I can't wait to try it :) Thanks so much for linking up to All My Bloggy Friends!
1 reply · active 627 weeks ago
Thank you SO much for linking this up to our very first Moonlight & Mason Jars Monday! We absolutely love this recipe... it looks so delicious! We hope you'll link up again tonight :) Have a happy Monday!
1 reply · active 627 weeks ago
Yum and double yum and easy! Featuring you tomorrow on my blog and Facebook!
XO
1 reply · active 626 weeks ago
Krista, just lovely. It would be great if you linked in to Food on Friday: Muffins & Cupcakes. The showcases from this Food on Friday have not yet been selected. This link will take you to my home page where you will find a sidebar with links to all the different Food on Fridays. So that I know you have linked and can be sure to pin to the board I have for each one, please do leave a short comment. Cheers
1 reply · active 623 weeks ago
Krista, thanks for popping by. I moved your link to the cupcake Food on Friday and have pinned it now too. Thanks for following Carole's Chatter. I'm signing up to follow you now on Bloglovin. Cheers
1 reply · active 623 weeks ago

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