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Chocolate Cupcakes with Raspberries
Chocolate Cupcakes with Raspberries

Chocolate Cupcakes with Raspberries

5 Review(s)
Cook Minutes 1 Hr 40 Min
Prep : 35 Min Cook: 1 Hr 5 Min
Put some bling on your chocolate cupcakes! Top them with a cream cheese glaze, raspberry sauce and a garnish of berries.
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24 Servings
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (2-layer size) chocolate cake mix
1/2 cup boiling water
1 pkg. (85 g) Jell-O Raspberry Jelly Powder
3 cups raspberries, divided
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
2 Tbsp. milk
2 cups icing sugar
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How do I make it ?
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Step 1
Heat oven to 350°F.
Step 2
Prepare cake batter and bake as directed on package for 24 cupcakes. Cool.
Step 3
Meanwhile, add boiling water to dry jelly powder in large bowl; stir 2 min. until completely dissolved. Add 1/2 cup berries; mash carefully with fork. Let stand at room temperature 30 min. or until cooled and thickened to sauce consistency.
Step 4
Mix cream cheese and milk with mixer until blended. Gradually beat in sugar; spread onto cupcakes.
Step 5
Top with raspberry sauce and remaining raspberries just before serving. (See tip.)
Kraft Kitchen Tips!
Important Note
Do not top frosted cupcakes with raspberry sauce and remaining raspberries until just before serving (as directed in recipe). If serving cupcakes in batches, top each cupcake with about 1-1/2 tsp. cream cheese mixture and 1 tsp. raspberry sauce. If raspberry sauce sets up before using, microwave it on HIGH 10 sec. or just until thinned to desired drizzling consistency before using as directed.
Special Extra
Garnish with fresh mint just before serving.
Make Ahead
Cupcakes can be baked and frosted ahead of time. Refrigerate up to 2 days before topping with raspberry sauce and remaining raspberries just before serving.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 2 g
10 %
Cholesterol 30 mg
Sodium 220 mg
9 %
Carbohydrate 31 g
Fibre 2 g
Sugars 22 g
Protein 3 g
Vitamin A
2 %
Vitamin C
6 %
4 %
8 %
24 servings, 1 cupcake (71 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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