Chocolate-Raspberry Cupcakes

5 ingredients
6 steps

Ingredients

  • 1 pkg. (2-layer size) chocolate cake mix
  • 1 container (16 oz.) ready-to-spread vanilla frosting
  • 3 Tbsp. seedless raspberry jam
  • 1 cup thawed COOL WHIP Whipped Topping
  • 1-1/2 cups fresh raspberries

Directions

  1. 1
    Heat oven to 350F.
  2. 2
    Prepare cake batter and bake as directed on package for 24 cupcakes; cool completely.
  3. 3
    Spoon frosting into medium bowl; stir in jam.
  4. 4
    Add COOL WHIP; whisk until blended.
  5. 5
    Spread onto cupcakes.
  6. 6
    Top with raspberries.

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