Combining raspberries and chocolate in this delicious cupcake recipe!
- 1 box of dark chocolate cake mix (2 layer size)
- 1 1/2 cup water
- 2/3 cup granulated sugar
- 3 TBSP. cornstarch
1 box (3 oz. size) raspberry flavoured gelatin
- 2 cups frozen whipped topping, thawed or 1 envelope dessert topping, prepared
- 2 cups fresh raspberries
- chocolate shavings, for garnish, (optional)
- fresh raspberries, for garnish, (optional)
Prepare the chocolate cake mix according to the directions on the package, and pour into a prepared cupcake pans. Remove cupcakes from over and while cakes are still warm, using a spatula, lightly press down on the centre to make the top of the cake level. Let cake (in pan) stand on a wire rack until cool. In a pan, combine the water, sugar and the cornstarch. Heat the mixture on medium heat until boiling and thickened. Stir often to avoid sticking and burning.
Stir in the gelatin powder, stirring until totally dissolved. Chill, stirring and scraping down sides often, until mixture is of a syrup consistency. Fold in the whipped topping. Arrange the fresh raspberries on top in the middle of the chocolate cupcakes. Carefully pour the whipped topping mixture over the top of the berries and cake, smoothing out to the edges of the cupcakes. Chill cupcakes until firm, about 3 – 4 hours before serving. Prior to serving garnish cupcakes with chocolate shavings and fresh raspberries, if desired.
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