Put some bling on your chocolate cupcakes! Top them with a cream cheese glaze, raspberry sauce and a garnish of berries and fresh mint.
What You Need
Original recipe yields 24 servings
1 pkg. (2-layer size) chocolate cake mix
1/2 cup boiling water
1 pkg. (3 oz.) JELL-O Raspberry Flavor Gelatin
3 cups raspberries, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. milk
2 cups powdered sugar
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Let's Make It
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.)
Garnish with fresh mint just before serving.
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.
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.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.