Mini Raspberry-Filled Chocolate Cupcakes

Dairy Free
Mini Raspberry-Filled Chocolate Cupcakes
95 min.
60
67kcal

Suggestions


Indulge your sweet tooth with these delightful Mini Raspberry-Filled Chocolate Cupcakes, a perfect treat for any occasion! These bite-sized desserts are not only irresistibly delicious but also dairy-free, making them a fantastic option for those with dietary restrictions. With a rich chocolate base and a burst of fruity raspberry filling, each cupcake offers a harmonious blend of flavors that will leave your guests craving more.

Imagine the joy of sinking your teeth into a moist chocolate cupcake, only to discover a luscious raspberry jam center that adds a refreshing twist. Topped with a creamy raspberry-infused frosting and garnished with a fresh raspberry, these mini cupcakes are as beautiful as they are tasty. They are perfect for parties, celebrations, or simply as a sweet treat to brighten your day.

With a total preparation time of just 95 minutes, you can whip up a batch of 60 cupcakes to share with friends and family. Whether you're hosting a gathering or looking for a fun baking project, these Mini Raspberry-Filled Chocolate Cupcakes are sure to impress. So, roll up your sleeves and get ready to create a dessert that combines the richness of chocolate with the vibrant flavor of raspberries—your taste buds will thank you!

Ingredients

  • box duncan hines devil's food cake with pudding
  • 0.7 cup raspberry jam seedless
  • cup raspberries fresh thawed ()
  • 12 oz fluffy frosting white
  • 60  raspberries fresh (from three 6-oz containers)

Equipment

  • bowl
  • oven
  • sieve
  • blender
  • toothpicks
  • wooden spoon
  • ziploc bags
  • muffin liners

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pans).
  2. Place mini paper baking cup in each of 60 mini muffin cups.
  3. Make cake mix as directed on box, using water, oil and eggs. Fill muffin cups 3/4 full (about 1 heaping tablespoon each).
  4. Bake 10 to 15 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 15 minutes.
  5. By slowly spinning end of round handle of wooden spoon back and forth, make deep, 1/2-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in mini cake to make opening large enough).
  6. Spoon jam into small resealable food-storage plastic bag; seal bag.
  7. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
  8. In blender, place 1 cup raspberries. Cover; pulse 20 seconds or until pureed. Press puree through small strainer to remove seeds.
  9. Pour 1/4 cup raspberry puree into medium bowl; stir in frosting until well mixed. Frost cupcakes.
  10. Garnish each with 1 raspberry.

Nutrition Facts

Calories67kcal
Protein2.81%
Fat26.88%
Carbs70.31%

Properties

Glycemic Index
2.5
Glycemic Load
3.12
Inflammation Score
-1
Nutrition Score
1.1173912972698%

Flavonoids

Cyanidin
1.83mg
Petunidin
0.01mg
Delphinidin
0.05mg
Malvidin
0.01mg
Pelargonidin
0.04mg
Catechin
0.05mg
Epigallocatechin
0.02mg
Epicatechin
0.14mg
Epigallocatechin 3-gallate
0.02mg
Quercetin
0.04mg

Nutrients percent of daily need

Calories:67.1kcal
3.35%
Fat:2.07g
3.19%
Saturated Fat:0.4g
2.53%
Carbohydrates:12.18g
4.06%
Net Carbohydrates:11.71g
4.26%
Sugar:8.34g
9.27%
Cholesterol:0mg
0%
Sodium:71.08mg
3.09%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.49g
0.97%
Phosphorus:22.34mg
2.23%
Manganese:0.04mg
2.22%
Iron:0.38mg
2.11%
Vitamin B2:0.03mg
1.94%
Fiber:0.47g
1.9%
Copper:0.04mg
1.81%
Vitamin C:1.38mg
1.67%
Folate:6.17µg
1.54%
Selenium:0.98µg
1.4%
Vitamin E:0.21mg
1.37%
Calcium:12.73mg
1.27%
Vitamin K:1.32µg
1.26%
Magnesium:4.47mg
1.12%