Chocolate Raspberry Cupcakes

I know Pam already posted a recipe for chocolate cupcakes, but I made these for a church function and many have asked for the recipe. This was a super easy recipe and the taste of raspberry really made the cupcake! I always say you can never have to many great cupcake recipes! Also, don't be impressed by my picture, the one I took got deleted so I used the one from the cupcake website. Instead of a raspberry on top, I sprinkled the cupcakes with mini chocolate chips, they were really cute!

Chocolate Raspberry Cupcake:

adapted from Your Cup of Cake
21 oz can raspberry pie filling
¼ cup sour cream
3 eggs
1 teaspoon vanilla
Devil’s Food Cake Mix
1 teaspoon cinnamon
½ teaspoon baking soda

(high altitude, add 1/4 cup flour)

Raspberry Buttercream:

8 oz cream cheese
½ cup butter, softened
3 cups powdered sugar
1 teaspoon vanilla
1/3 cup frozen raspberries, thawed and strained
1/4 tsp raspberry extract

Directions:

1. Preheat oven to 350 degrees and line pans with cupcake liners (yield=24).

2. Puree raspberry pie filling with sour cream in blender.

3. In large bowl, lightly beat eggs with vanilla and add raspberry/sour cream mixture.

4. Add cake mix, cinnamon, and baking soda. (For easy mixing, sift cake mix before adding.)

5. Fill liners ¾ full and bake for 12-14 minutes. (These bake faster than other cupcakes, be careful!)

6. Buttercream: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla and raspberry puree. Adjust consistency using powdered sugar and puree.

7. Pipe onto cooled cupcakes and top with fresh raspberries or mini chocolate chips.