Chocolate Raspberry Cupcakes
Posted by Bake & Destroy on December 29th, 2006. Filed under: cupcake recipes. 
This is actually a cake recipe from the Chocolate Cake Mix Doctor by Anne Byrn, but I altered it for cupcakes because I’m Captain Cupcake.
You will need:
- 1 package (10 ounces) frozen raspberries packed with sugar, thawed
- 1 package (18.25 ounces) devil’s food cake mix with pudding
- 1 cup sour cream
- 1/2 cup vegetable oil
- 3 large eggs
Then you:
1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line cupcake pans with paper liners, set aside.
2. Strain the raspberries through a fine-mesh sieve if you don’t want the seeds in your cake. (I like the bit of crunch they add.) Place the cake mix, raspberries and their juice, sour cream, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended. Fill pans 2/3 full. Place pans in oven. (I actually fill them all the way for a nice, high crown, but do what thou wilt.)
3. Bake the cakes until they spring back when lightly pressed with your finger, 18-25 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Remove cakes from pans and place on rack. Allow to cool completely, 30 minutes more.
Frost these with chocolate buttercream or really, whatever you think sounds good.
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