Name: Black Raspberry Chocolate Chunk Cupcakes
Prep time: 20 min
Cook time: 20 min
Yield: 24
Ingredients: White cake mix - 1 (18.25 ounce) package; Raspberry-flavored gelatin mix - 1 (3 ounce) package; Baking powder - ½ teaspoon; Frozen black raspberries, thawed - 10 ounces; Eggs - 4; Vegetable oil - ½ cup; Milk - ¼ cup; Chocolate chunks - 1 cup; All-purpose flour - 1 tablespoon; Frozen black raspberries, thawed - 10 ounces; Butter, softened - 1 ½ sticks; Vanilla extract - 1 ½ teaspoons; Salt - ¼ teaspoon; Powdered sugar - 1 ½ (16 ounce) packages

Black Raspberry Chocolate Chunk Cupcakes

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Black Raspberry Chocolate Chunk Cupcakes

1. White cake mix - 1 (18.25 ounce) package

2. Raspberry-flavored gelatin mix - 1 (3 ounce) package

3. Baking powder - ½ teaspoon

4. Frozen black raspberries, thawed - 10 ounces

5. Eggs - 4

6. Vegetable oil - ½ cup

7. Milk - ¼ cup

8. Chocolate chunks - 1 cup

9. All-purpose flour - 1 tablespoon

10. Frozen black raspberries, thawed - 10 ounces

11. Butter, softened - 1 ½ sticks

12. Vanilla extract - 1 ½ teaspoons

13. Salt - ¼ teaspoon

14. Powdered sugar - 1 ½ (16 ounce) packages

How to cook deliciously - Black Raspberry Chocolate Chunk Cupcakes

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.

2. Stage

Combine cake mix, gelatin powder, and baking powder in a large bowl. Add blackberries with their juices, eggs, oil, and milk. Beat using an electric mixer until well blended.

3. Stage

Dust chocolate chunks lightly with flour; fold into batter.

4. Stage

Spoon batter into the prepared muffin cups, filling each 2/3 full.

5. Stage

Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean and cakes spring back lightly when touched, 20 to 25 minutes, rotating pans once halfway through baking time.

6. Stage

Remove from the oven and let cool on wire racks for 10 minutes before removing from tins and letting cool completely, 20 to 30 minutes more.

7. Stage

Beat blackberries, butter, vanilla extract, and salt together using an electric mixer on medium speed in a mixing bowl until creamy. Add powdered sugar gradually, beating after each addition, until frosting has a nice stiff, but spreadable, texture. Frost cooled cupcakes.