Week 9: Raspberry Hot Chocolate!

So we finally got snow and had our first snow day of the year!  In honor of that, I decided to make Raspberry Hot Chocolate Cupcakes. These are now up on my list with the Andes mint cupcakes, as they were pretty awesome.   This was also my first experience with making a whip cream frosting, and it won’t be my last! I also apologize for the lack of pictures in this blog post, I will try to get better with pictures next week. :)

I got the recipe from: http://www.yourcupofcake.com/2011/11/raspberry-hot-chocolate-cupcakes.html

Chocolate Cake:

Devil’s Food Cake Mix

3 eggs

½ cup oil

¾ cup buttermilk

1 cup sour cream

1 teaspoon vanilla

½ teaspoon cinnamon

Preheat oven to 350 degrees and line pans with cupcake liners (yields 24). In a large bowl, gently combine eggs, oil, buttermilk, sour cream, vanilla and cinnamon.  Stir in cake mix. Fill cupcake liners ¾ full and bake for 17-20 minutes, or until an inserted knife comes out clean. *Please note that the batter is thicker than a normal batter! Let the cupcakes cool for 5-10 minutes.  Then transfer to a wire cooling rack.

Raspberry Marshmallow Filling:

1 cup marshmallow cream (Fluff)

½ cup raspberries, strained

2 cup powdered sugar

Combine all ingredients.  When cupcakes are cooled, cut a cone shaped hole out of the tops and fill with marshmallow filling.  You don’t need to make the holes too deep as the filling will soak through a little.  If you make the holes too big, like I did, just stick some marshmallows in the hole on top of the filling.

Raspberry Whipped Cream:

1 pint whipped cream

2-3 teaspoons raspberry gelatin mix

1 cup powdered sugar

Beat whipped cream until stiff peaks form.  Stir in gelatin and powdered sugar until desired taste is reached.  Just before serving pipe whipped cream on top and top with mini marshmallows and sprinkles.  

These cupcakes need to be kept in the fridge and not left out because of the whip cream frosting.

Enjoy!

Love always, aloterella :)