Comida Kraft
Recipe Box

Chocolate-Berry Upside-Down Cupcakes

Prep Time
Total Time

24 servings

No need for frosting when you make these chocolate upside-down cupcakes. They end up with a terrific top layer of raspberries, brown sugar and pecans!

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Toss raspberries with butter in medium bowl. Add sugar, dry gelatin mix and nuts; mix lightly. Spoon into 24 paper-lined muffin cups.
  • Whisk remaining ingredients until blended; spoon over fruit mixture.
  • Bake 25 min. or until tops spring back when pressed lightly in centers. Cool cupcakes in pans 10 min.; invert onto plates. Remove and discard paper liners. Cool completely.

Serving Suggestion

Serve topped with thawed COOL WHIP Whipped Topping.

Selecting & Storing Fresh Raspberries

Look for raspberries that are bright and clean without stems or caps. The cells should be plump and tender, but not mushy. Store in an airtight container in the refrigerator and wash just before using.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 170
Total fat 7g
Saturated fat 2g
Cholesterol 35mg
Sodium 260mg
Carbohydrate 25g
Dietary fiber 2g
Sugars 17g
Protein 3g
% Daily Value
Vitamin A 2 %DV
Vitamin C 6 %DV
Calcium 4 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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