Moist Chocolate Cupcakes with Fresh Raspberry Whipped Cream Frosting

These made from a box Moist, Dense and Easy Chocolate Cupcakes are the perfect texture then add the Sturdy Fresh Raspberry Whipped Cream Frosting and you have a perfect pair! You will definitely be making these for every birthday party from now on. And I’ll show you the easy way I pipe on the frosting with a zip lock bag. I just made your life a whole lot easier!

Start out by placing 8 ounces of cream cheese on the counter to soften up a bit for the frosting. Then start making the cupcake batter. Here’s how:

What you’ll need:

1 box chocolate cake mix (you can use any flavor actually by matching the pudding mix to the flavor of the cup cakes)
1 egg plus one egg yolk
3/4 a cup sour cream
1 1/4 cups water
1/3 cup oil
1 box chocolate (or coordinating flavor) powdered instant pudding mix

Preheat oven to 325 degrees. Mix all the ingredients together until just incorporated and there are no lumps. Scoop about 3 tablespoons into cup cake wrapper lined muffin tins. I use my 2 tablespoon cookie scooper and do one and a half scoops. Bake for about 20 minutes or until the center pops back up when you lightly press on it. Makes about 24 cupcakes.

Now for the frosting:

1 8 ounce package cream cheese softened
1/2 cup white sugar
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream
1-2 cups fresh raspberries (depending on how many seeds you want to pick out of your teeth!)

With a whisk attachment on your mixer, whip the cream cheese until smooth.

Add the white sugar and whip until smooth. Add the vanilla and heavy whipping cream gradually as it’s whipping. Once incorporated add the powdered sugar.

Whip until stiff peaks form.

With a wooden spoon or rubber spatula, fold in the raspberries. If you want them to break up more, you can whip for a few seconds with the whisk.

I use a zip lock sandwich bag to frost my cupcakes. Just add the frosting to the bag and press towards the corner of the bottom of the bag.

Snip off about a half an inch from the corner with kitchen scissors.

Squeezing from the top, start on the outside of the cupcake, go around and swirl up from the middle like so:

The frosting is the perfect consistency. It is firm like a normal frosting but tastes just like whipped topping. It doesn’t sag. It’s perfect!

Add a raspberry to the top, and your’e done! So easy and so yummy! Seriously I would pay $4 for one of these at a bakery. And I’m not a cake lover.

Now all that’s left is to eat them. I have a lot of helpers for that job!

Sour raspberry!

Enjoy! Annette