The Story: Guess what is a staple in my diet.  No…not cupcakes.  But chocolate milk.  I have one just about everyday.  Well, now that we are approaching the winter months, I think I will be making the transition to the warmer alternative. Be sure to check out my latest version of the chocolate raspberry cupcakes.

Devil’s Food Cake Mix

3 eggs

½ cup oil

¾ cup buttermilk

1 cup sour cream

1 teaspoon vanilla

½ teaspoon cinnamon

½ cup marshmallow cream

¼ cup raspberries, strained

1 cup powdered sugar

1 pint whipped cream

2-3 teaspoons raspberry gelatin

1 cup powdered sugar

1.     Preheat oven to 350 degrees and line pans with cupcake liners (yields 34).

2.    In a large bowl, gently combine eggs, oil, buttermilk, sour cream, vanilla and cinnamon.

3.    Stir in cake mix (sift in for easy mixing).

4.    Fill cupcake liners ¾ full and bake for 17-20 minutes, or until an inserted knife comes out clean.

5.    Raspberry Marshmallow Filling: Combine all ingredients.

6.   Raspberry Whipped Cream:  Beat whipped cream until stiff peaks form.  Stir in gelatin and powdered sugar until desired taste is reached.

7.    When cupcakes are cooled, cut a cone shaped hole out of the tops and fill with marshmallow filling.

8.   Just before serving pipe whipped cream on top and top with mini marshmallows and sprinkles.

Source: yourcupofcake.com