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Desserts
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Chocolate-Raspberry Cupcakes

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

1
pkg.  (2-layer size) chocolate cake mix
1
tub  (10.6 oz.) COOL WHIP Vanilla Whipped Frosting, thawed
3
Tbsp.  seedless raspberry jam
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.

MIX frosting and jam just 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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