Comida Kraft
Recipe Box

Chocolate Cupcakes with Raspberries

Prep Time
Total Time

24 servings

Put some bling on your chocolate cupcakes! Top them with a cream cheese glaze, raspberry sauce and a garnish of berries and fresh mint.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Prepare cake batter and bake as directed on package for 24 cupcakes. Cool.
  • Meanwhile, add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add 1/2 cup berries; mash carefully with fork. Let stand at room temperature 30 min. or until cooled and thickened to sauce consistency.
  • Mix cream cheese and milk with mixer until blended. Gradually beat in sugar; spread onto cupcakes.
  • Top with raspberry sauce and remaining raspberries just before serving. (See tip.)

Special Extra

Garnish with fresh mint just before serving.

Important Note

Do not top frosted cupcakes with raspberry sauce and remaining raspberries until just before serving (as directed in recipe). If serving cupcakes in batches, top each cupcake with about 1-1/2 tsp. cream cheese mixture and 1 tsp. raspberry sauce. If raspberry sauce sets up before using, microwave it on HIGH 10 sec. or just until thinned to desired drizzling consistency before using as directed.

Make Ahead

Cupcakes can be baked and frosted ahead of time. Refrigerate up to 2 days before topping with raspberry sauce and remaining raspberries just before serving.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 200
Total fat 10g
Saturated fat 2.5g
Cholesterol 30mg
Sodium 190mg
Carbohydrate 28g
Dietary fiber 1g
Sugars 21g
Protein 3g
% Daily Value
Vitamin A 0 %DV
Vitamin C 6 %DV
Calcium 4 %DV
Iron 6 %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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