Raspberry Chocolate Cupcakes
We start by taking a box of chocolate cake mix and then upgrading it with added ingredients like sour cream and pudding mix. This makes the cake extra moist and flavorful. Our raspberry buttercream is a pink blend of a standard buttercream recipe and raspberry puree as well as raspberry extract so that you really get a strong taste of fresh berries in every bite.
- Devils Food Cake
- Chocolate instant pudding
- Sour cream
- Canola oil
For the frosting, you will need:
- Softened butter
- Powdered sugar
- Raspberry extract
- Raspberry puree
For the exact amounts needed, please see the recipe card below.
How to Make Chocolate Cupcakes with Raspberry Buttercream
To make the cupcakes:
- Start by mixing together the dry cake mix and the dry pudding mix in a large mixing bowl until combined.
- Blend in the sour cream, oil, eggs, vanilla, and water on medium speed until well mixed.
- Scoop the batter out into 2 lined cupcake pans, filling each one about 3/4 of the way full.
- Bake in the oven at 350 degrees F for 18 minutes or until a toothpick can be inserted and come out clean.
- Let the cupcakes cool in the pan for 5 minutes before removing them to a wire rack to cool completely.
- Allow the cupcakes to cool completely before frosting.
- Cream together the butter and shortening in a large mixing bowl until blended.
- Slowly add in the powdered sugar, one cup at a time.
- Blend in the salt and extracts.
- Add in the water, one tablespoon at a time as needed.
- Stir in the raspberry puree and continue to mix until your buttercream is a smooth and pipable consistency.
- Pipe a generous amount of frosting on top of each cupcake.
You do not have to pipe the frosting on top of the cupcakes if you don’t want to. while using a piping tip can help them to look even more pretty, simply spreading the frosting on with a butterknife is convenient and okay too.
If you want to pipe your frosting on to look like mine, I use a closed star Ateco 849 tip to frost my cupcakes. You can find this online at retailers like Amazon or in some special craft stores near the cake decorating sections.
How long are buttercream frosted cupcakes good for?
Leftover buttercream storage
Do I have to use butter and shortening for buttercream?
Nope. You can use all shortening or all butter if desired. I personally like to do half and half because it gives a creamy richness in texture and taste without being too overpowering. If you feel differently or don’t have enough butter and shortening on hand to do half and half, you can make the frosting with all of one or the other and still have a great tasting result.
- 1 box Devils Food Cake 18.25
- 1 box chocolate instant pudding 5.9oz
- 1 cup sour cream
- 1 cup oil
- 4 eggs slightly beaten
- 2 teaspoons vanilla
- 1/2 cup water
- 1 cup butter softened
- 1 cup shortening
- 8 cups powdered sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon raspberry extract
- 3/4 cup raspberry puree
- 1/2 cup water
- Combine cake mix and pudding mix in a large bowl. Blend in sour cream, oil, eggs, vanilla and water. Beat on medium spend until well blended.
- Scoop into two line cupcake pans. Bake in a 350 degree oven for 18 minutes. Let cool in pan for about 5 minutes before removing to a cooling rack. Let cupcakes cool completely before frosting.
- In a stand mixer, cream together butter and shortening. Slowly add in powdered sugar 1 cup at a time. Blend in salt and extracts. Add water by the tablespoon as needed. Stir in raspberry puree and continue to mix until your buttercream is smooth and is piping consistency.
- Pipe a generous amount of frosting on each cupcake (I used a closed star Ateco 849 tip to frost my cupcakes).
Serving Size1 cupcake
Amount Per Serving Calories 423Total Fat 29gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 17gCholesterol 64mgSodium 145mgCarbohydrates 40gFiber 0gSugar 38gProtein 2g