Dark Chocolate Cupcakes with Raspberry Cream Filling (Gluten-Free)

Elevate your Valentine's Day with the perfect dessert: Dark Chocolate Cupcakes with Raspberry Cream Filling. The rich, bittersweet chocolate cake, crafted from Inspiration Baking Mixes- Chocolate Cake Mix, sets the stage for a delightful surprise. With a velvety raspberry cream filling, each bite is a tantalizing blend of flavors and textures. These cupcakes are a true embodiment of romance, combining the passionate intensity of dark chocolate with the sweet tenderness of raspberries. Share these delectable treats to create an unforgettable moment of love and indulgence.

This mix will also make other delicious recipes with just a few tweaks! Check out our recipes!

SERVINGS: 24 Cupcakes

PREP TIME: 40 MIN

COOK TIME: 24 MIN

COOLING/REFRIGERATOR TIME: 3 HRS 20 MIN

TOTAL TIME: 4 HRS 24 MIN

INGREDIENTS

Chocolate Cupcakes

• 1 Mix Inspiration Bakery & Mixes Chocolate Cake Mix

• 1 Tablespoon Vanilla Extract

• 2/3 Cup Butter or Butter Substitute

• 4 Large Eggs

• 1 Tablespoon Apple Cider Vinegar

• 1 1/2 Cups Water, Coconut Milk, Regular Milk, Buttermilk, Nut Milk or Rice Milk

Cupcake filling

• 1 Pint Heavy Whipping Cream

• 1/2 Cup Powdered Sugar

• 2 Teaspoons Vanilla Extract

• 1 Cup Fresh Raspberries You can also use strawberries

Dark Chocolate Drizzle Frosting

• 2/3 Cup Hershey's Special Dark Cocoa Powder (Recipe from the back of the container)

• 1/2 Cup Butter or Margarine

• 3 Cups Powdered Sugar

• 1/3 Cup Milk of Your Choice I use coconut milk

• 1 Teaspoon Vanilla Extract

DIRECTIONS

Chocolate Cupcakes

1. Follow directions on the pouch for mixing the chocolate cake batter. Coconut milk adds a good flavor to the cupcakes.

2. Grease the cupcake molds with vegetable oil or line them with paper liners. Evenly fill each heart-shaped cupcake cavity about ¾ full, until batter is used up. If there is excess batter, discard it. You don't want to overfill the cavities.

3. Bake as directed. Remove the cupcakes from the oven and let cool about 5 minutes. Remove the cupcakes from pans and place on a wire rack. Cool completely before completing the recipe.

4. After cupcakes have cooled, slice in half horizontally. Follow instructions for cupcake cream filling.

Cupcake Cream Filling

1. Cut the raspberries in half. This will make it easy to stir them into the whipped filling.

2. Place heavy whipping cream into a large bowl. Whip on high until cream begins to thicken.

3. Add powdered sugar and continue to beat until peaks form. Add vanilla extract, mixing until incorporated.

4. Gently fold in raspberries by hand.

5. Place the raspberry cream filling on the bottom half of each cupcake. Replace the top layer.

6. Prepare the Chocolate Drizzle Frosting immediately after this step.

Chocolate Drizzle Frosting

1. Follow instructions on the back of the Special Dark Hershey's Cocoa container.

2. While the frosting is warm, spoon the warm mixture over the top of each cupcake.

3. Place frosted cupcakes uncovered in your refrigerator for about 20 minutes. Remove them from the refrigerator and cover with plastic wrap until served.

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NOTES:

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