Raspberry Devil Cupcakes1 15.25oz box Devils Food Cake
1/2 cup oil or melted butter, cooled
2 tsp vanilla
3/4 cup milk
1 cup frozen raspberries
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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