Raspberry Swiss Chocolate Cupcakes

Swiss Chocolate Cupcakes with Raspberry Filling and Raspberry Buttercream Frosting

These cupcakes are so yummy and are sure to please any crowd. I am using them for an Easter Cook off tomorrow (Easter) at church.

What you need:
Swiss Chocolate Cake Mix (follow the ingredients on the package.
Raspberry Filling
Raspberry Buttercream

How do you make Raspberry Filling?

• 1 12 oz. bag frozen raspberries
• 1/2 cup to 1 cup sugar (depending on how sweet you want it)
• 3 tablespoons cornstarch
• 1 tsp lemon juice

Mix all the ingredients together and bring to a boil on the stove and when its cooled it should be good to go.

How do you make Raspberry Buttercream?

First you take the traditional buttercream recipe  but you will omit the water and food coloring and instead add 1/3 cup of the raspberry filling to the mix. This will make the buttercream taste like raspberries and will turn it a lovely shade of pink.

1 stick butter
1/2 stick shortening
1 teaspoon vanilla
1/8 teaspoon salt
4 cups powdered sugar
2 or 3 tablespoons of water
*Food Coloring if desired

1. Cream together the butter and shortening
2. Add in the vanilla and salt
3. Slowly add in the powdered sugar
4. After everything is mixed together add water until it is a desired consistency.
5. Add a food color if color is desired

*Yield 3 Cups

How do I fill and decorate the cupcakes?

• To fill the cupcakes you will need to either inject the filling inside or to remove the middle and add filling and then put the top back on.
• To decorate the cupcakes you need to fill a frosting bag and then pipe it onto the cupcakes.
• To make marshmallow flowers you cut the marshmallows in half with scissors and then dip the sticky side into sprinkles.