Chocolate-Raspberry Cupcakes

77 24 servings, 1 cupcake (65 g) each
Recipe By
Reviews
Prep Time
15
min.
Total Time
1
hr.
17
min.
Servings

24 servings, 1 cupcake (65 g) each

How do you make a quick and easy frosting for a batch of chocolate cupcakes? You mix up COOL WHIP, milk and raspberry jam for a 3-ingredient frosting! (These Chocolate-Raspberry Cupcakes are easier than they look!)

Read MoreRead Less

What You Need

Sale Whale Button ?
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Prepare cake batter and bake as directed on package for 24 cupcakes; cool completely.
  • Mix Cool Whip, milk and jam just until blended; spread onto cupcakes.
  • Top with raspberries.

Variation

Prepare using strawberry jam and sliced fresh strawberries.

Make Ahead

Cupcakes can be baked and frosted ahead of time. Refrigerate in airtight container up to 6 hours. Top with raspberries just before serving.

Servings

  • 24 servings, 1 cupcake (65 g) each

Nutritional Information

Serving Size 24 servings, 1 cupcake (65 g) each
AMOUNT PER SERVING
Calories 130
% Daily Value
Total fat 5g
Saturated fat 2.5g
Cholesterol 0mg
Sodium 180mg
Carbohydrate 20g
Dietary fibre 1g
Sugars 11g
Protein 2g
   
Vitamin A 0 %DV
Vitamin C 4 %DV
Calcium 4 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rate this Recipe

Leave a Review

K:52328v9ec:138907

>
AdChoices