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Desserts

Chocolate-Raspberry Cupcakes

Chocolate-Raspberry Cupcakes recipe
photo by:kraft
These pretty-as-a-picture chocolate cupcakes are topped with fresh berries and a creamy raspberry frosting.
time
prep:
20 min
total:
1 hr 22 min
servings
total:
24 servings

What You Need

1
pkg.  (2-layer size) chocolate cake mix
1
container  (16 oz.) ready-to-spread vanilla frosting
3
Tbsp.  seedless raspberry jam
1
cup  thawed COOL WHIP Whipped Topping
1-1/2
cups  fresh raspberries

Make It

HEAT oven to 350°F.

PREPARE cake batter and bake as directed on package for 24 cupcakes; cool completely.

SPOON frosting into medium bowl; stir in jam. Add COOL WHIP; whisk until blended. Spread onto cupcakes.

TOP with raspberries.

Kraft Kitchens Tips

Variation
Prepare using strawberry jam and sliced fresh strawberries.
Make Ahead
Frosted cupcakes can be stored in refrigerator up to 6 hours. Top with raspberries just before serving.
K:52328v7:138223
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