So the cake I made yesterday here had plenty of left over cake batter, so I knew I had to use it. I mean, I couldn’t possibly WAIST a bowl full of Devils Chocolate Cake Mix.. no could I?
These cupcakes are DIVINE, but TRULY WHAT MAKES THEM, is the raspberry filling and the decedent creamy homemade Hershey’s frosting on top.
make up your chocolate cake mix and fill each cupcake liner with a medium sized spoonful of cake mix. On top of that add a tbsp. of raspberry filling in the center. Then add another good spoonful of cake mix to the top and spread it gently over the raspberry filling.
Bake your cupcakes as the box indicates!
Next buy a box/container of Hershey’s cocoa powder and follow their chocolate frosting recipe on the back. TIP: mix your frosting with an electric beater and a whisk attachment (it makes it super smooth and silky.) DIP– your cupcakes (after they have cooled for a few hours) into the frosting, move the cupcake around getting every side covered, pull them out. You should get a little tail/spike in the middle that will settle into the frosting, leaving a silky smooth like topping.
HERE IS WHAT THEY LOOK LIKE!
IF YOU HAVE A CHOCOLATE HANKERING … THESE WILL SURELY FIX IT!