Almost Homemade Chocolate Almond Raspberry Cupcakes Recipe #CoolWhipFrosting
Prep Time
Cooking Time
Total Time
Using a basic boxed mix, add a few ingredients to make it even more special! Some family members don't like raspberry so some were plain, some had filling only, and some had filling inside and on top.
Yield: 18-24
Ingredients
1 box chocolate cake mix (butter recipe)
1-1/2 tsp almond extract, divided
1 cup raspberry pie filling
Almonds (garnish)
Cool Whip Frosting (chocolate, vanilla, or both)
Instructions
Make the cake according to the box directions adding 1 tsp almond extract to the batter.
In a separate bowl, add the remaining ½ tsp almond extract to raspberry pie filling; stir. Set aside.
Fill cupcake ½ full with batter
Spoon 1 tsp raspberry filling in center of cupcake
Add a tsp of batter on top to cover filling.
Bake according to package directions for cupcakes
Allow to cool
Frost by piping Cool Whip frosting with plastic bag (corner snipped) to form a nest for more raspberry filling if desired.
Top with almonds
Refrigerate. Store up to 3 days in the refrigerator or freeze for up to 1 month tightly wrapped.
Recipe by Baby to Boomer Lifestyle at https://babytoboomer.com/2012/10/11/chocolate-almond-raspberry-cupcakes/