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Mini Raspberry Filled Chocolate Cupcakes

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  • Prep 60 min
  • Total 1 hr 35 min
  • Servings 60
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Treat your guests to these delicious cupcakes layered with frosting and topped with raspberry - perfect dessert for a crowd.
Created Sep 24, 2014
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  • 1 box Betty Crocker* SuperMoist* Devil's Food Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 2/3 cup (150 mL) seedless raspberry jam
  • 1 cup (250 mL) fresh or frozen (thawed) raspberries
  • 1 container Betty Crocker* Whipped Fluffy White Frosting
  • 60 fresh raspberries (optional)


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

Expert Tips

  • Tip 1
    Sweet Success Tip: These little cupcakes would dazzle your guests served on a pedestal platter.
  • Tip 2
    Did You Know?: If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Nutrition Information

80 Calories, 3g Total Fat, 0g Protein, 13g Total Carbs, 9g Sugars

Nutrition Facts

Serving Size: 60 Mini Cupcakes
Total Fat
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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