|Posted by Stacey @ Savory & Sweet on March 14, 2012 at 9:40 AM|
I made these for Dylan's 1st birthday party, and they seemed to be a hit! So easy to make!
1 Box Duncan Heins Devil’s Food Cake Mix
1 Jar Raspeberry Peserves
1 Pint Fresh Raspberries
(Also See Mom’s Whipped Cream Frosting)
1 pkg 4oz Jello Chocolate Pudding Mix
¼ Cup Confectioners Sugar
1 Cup Milk
1 8oz Container Whipped Cream (Cool Whip)
Preheat oven and bake cupcakes according to directions on cake mix box. Once cupcakes are cooled, using the end of a spoon, poke a hole in the middle on the cupcakes. Make sure not puncture all the way through. Take a sandwich size ziplock bag, cut off a small corner of the bottom tip, and fill with raspberry preserves about half way. Stick the bag, cut tip side down, into the hole of cupcake and squeeze until filled. You may need to keep refilling bag. Frost cupcakes and top with 2 or 3 fresh raspberries. Keep cold or serve right away.
To make frosting – In a medium bowl, combine Jello pudding, confectioners sugar and milk. Beat with mix until well combined. Fold in Cool Whip.