Chocolate Raspberry Heart Cupcakes
- 25 minutes
- Cook Time: 17 minutes
- Total Time: 42 minutes
- Yield: 12 cupcakes
Perfect for Valentine's Day, Sweetest Day or just because, these Chocolate Raspberry Heart Cupcakes will win over your heart (and stomach).
WHISK eggs, water, oil, vanilla in large bowl.
STIR in chocolate muffin & cake mix.
PUREE fresh raspberries in food processor.
FOLD raspberries into batter.
LINE the muffin tray.
ROLL small balls of aluminum foil, and place against one side of each muffin tin, pressing in one side of the muffin liner to form a heart shape.
POUR batter into tray.
BAKE at 350 for 15-20 minutes.
MAKE frosting: mix chopped raspberries into vanilla frosting.
TOP with fresh raspberries or natural sprinkles (optional)
Tips:When making foil balls, it's best to overcompensate the size of the ball since the batter will push out when baking.