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Chocolate-Raspberry Cupcakes
Chocolate-Raspberry Cupcakes

Chocolate-Raspberry Cupcakes

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Cook Minutes 1 Hr 17 Min
Prep : 15 Min Cook: 1 Hr 2 Min
How do you make a quick and easy frosting for a batch of chocolate cupcakes? You mix up COOL WHIP, milk and raspberry jam for a 3-ingredient frosting! (These Chocolate-Raspberry Cupcakes are easier than they look!)
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24 Servings
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
3 cups thawed Cool Whip Whipped Topping
2 Tbsp. milk
3 Tbsp. seedless raspberry jam
1-1/2 cups fresh raspberries
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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 completely.
Step 3
Mix Cool Whip, milk and jam just until blended; spread onto cupcakes.
Step 4
Top with raspberries.
Kraft Kitchen Tips!
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Variation
Prepare using strawberry jam and sliced fresh strawberries.
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Make Ahead
Cupcakes can be baked and frosted ahead of time. Refrigerate in airtight container up to 6 hours. Top with raspberries just before serving.
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Nutrition
Calories
130
Calories From Fat
0
% Daily Value
Fat 5 g
Saturated fat 2.5 g
13 %
Cholesterol 0 mg
Sodium 180 mg
8 %
Carbohydrate 20 g
Fibre 1 g
Sugars 11 g
Protein 2 g
Vitamin A
0 %
Vitamin C
4 %
Calcium
4 %
Iron
8 %
Servings
24 servings, 1 cupcake (65 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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