How to Make Black Raspberry Chocolate Chunk Cupcakes - A Step-by-Step Guide

Black Raspberry Chocolate Chunk Cupcakes are a decadent and indulgent dessert that combines the rich flavors of dark chocolate and the sweet tartness of black raspberries. These cupcakes are perfect for any special occasion or as a treat for yourself when you're craving something sweet and satisfying.

The combination of black raspberries and dark chocolate chunks creates a delicious and unique flavor profile that will have everyone asking for seconds. The moist and tender crumb of the...

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Ingredients

  • 1 (18.25 ounce) package white cake mix
  • 1 (3 ounce) package raspberry-flavored gelatin mix
  • ½ teaspoon baking powder
  • 10 ounces frozen black raspberries, thawed
  • 4 eggs
  • ½ cup vegetable oil
  • ¼ cup milk
  • 1 cup chocolate chunks
  • 1 tablespoon all-purpose flour
  • 10 ounces frozen black raspberries, thawed
  • 1 ½ sticks butter, softened
  • 1 ½ teaspoons vanilla extract
  • ¼ teaspoon salt
  • 1 ½ (16 ounce) packages powdered sugar

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 10 mins
  • Servings: 24
  • Yield: 24 cupcakes

  • Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
  • Combine cake mix, gelatin powder, and baking powder in a large bowl. Add blackberries with their juices, eggs, oil, and milk. Beat using an electric mixer until well blended.
  • Dust chocolate chunks lightly with flour; fold into batter.
  • Spoon batter into the prepared muffin cups, filling each 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean and cakes spring back lightly when touched, 20 to 25 minutes, rotating pans once halfway through baking time.
  • Remove from the oven and let cool on wire racks for 10 minutes before removing from tins and letting cool completely, 20 to 30 minutes more.
  • Beat blackberries, butter, vanilla extract, and salt together using an electric mixer on medium speed in a mixing bowl until creamy. Add powdered sugar gradually, beating after each addition, until frosting has a nice stiff, but spreadable, texture. Frost cooled cupcakes.
  • Nutrition

    372 cal.

    • Total Fat: 16g
    • Saturated Fat: 6g
    • Cholesterol: 47mg
    • Sodium: 243mg
    • Total Carbohydrate: 56g
    • Dietary Fiber: 1g
    • Total Sugars: 47g
    • Protein: 3g
    • Vitamin C: 4mg
    • Calcium: 65mg
    • Iron: 1mg
    • Potassium: 117mg

    Categories

    Cupcake recipes