Black Raspberry Chocolate Chunk Cupcakes

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This is a recipe I created when I wanted to make cupcakes that tasted just like black raspberry ice cream! They turned out perfect, and the color is great, too. Be sure to frost them with the black raspberry buttercream to get the full effect!

Submitted by Morningstar
Published on August 2, 2019
Recipe Placeholder Image
Prep Time:
20 mins
Cook Time:
20 mins
Additional Time:
30 mins
Total Time:
1 hr 10 mins
Servings:
24
Yield:
24 cupcakes
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Ingredients

Original recipe (1X) yields 24 servings

Cupcakes:

  • 1 (18.25 ounce) package white cake mix

  • 1 (3 ounce) package raspberry-flavored gelatin mix

  • ½ teaspoon baking powder

  • 10 ounces frozen black raspberries, thawed

  • 4 eggs

  • ½ cup vegetable oil

  • ¼ cup milk

  • 1 cup chocolate chunks

  • 1 tablespoon all-purpose flour

Frosting:

  • 10 ounces frozen black raspberries, thawed

  • 1 ½ sticks butter, softened

  • 1 ½ teaspoons vanilla extract

  • ¼ teaspoon salt

  • 1 ½ (16 ounce) packages powdered sugar

Directions

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

  2. 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. Dust chocolate chunks lightly with flour; fold into batter.

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

  5. 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. 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. 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.

Cook's Note:

You can also make this as a 9x13-inch cake in a 9x13-inch baking dish. Bake at 350 degrees F (175 degrees C) until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

Nutrition Facts (per serving)

372 Calories
16g Fat
56g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 372
% Daily Value *
Total Fat 16g 21%
Saturated Fat 6g 31%
Cholesterol 47mg 16%
Sodium 243mg 11%
Total Carbohydrate 56g 21%
Dietary Fiber 1g 2%
Total Sugars 47g
Protein 3g 6%
Vitamin C 4mg 5%
Calcium 65mg 5%
Iron 1mg 5%
Potassium 117mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.