Black Raspberry Chocolate Chunk Cupcakes

Full of sweet and tart black raspberry flavor and rich chocolate chunks, these easy cupcakes are sure to please.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 372 Calories

Ingredients

• 4 eggs
• 1 tablespoon all-purpose flour
• 1 (18.25 ounce) package white cake mix
• 1 cup chocolate chunks
• 1 (3 ounce) package raspberry-flavored gelatin mix
• 10 ounces frozen black raspberries, thawed
• 0.25 cup milk
• 1.5 teaspoons vanilla extract
• 0.25 teaspoon salt
• 0.5 cup vegetable oil
• 0.5 teaspoon baking powder
• 1.5 sticks butter, softened
• 1.5 (16 ounce) packages powdered sugar

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.

Step 2

Spoon batter into the prepared muffin cups, filling each 2/3 full.

Step 3

Combine cake mix, gelatin powder, and baking powder in a large bowl. Add blackberries with their juices, eggs, oil, and milk. Beat using an electric mixer until well blended.

Step 4

Dust chocolate chunks lightly with flour; fold into batter.

Step 5

Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean and cakes spring back lightly when touched, 20 to 25 minutes, rotating pans once halfway through baking time.

Step 6

Remove from the oven and let cool on wire racks for 10 minutes before removing from tins and letting cool completely, 20 to 30 minutes more.

Step 7

Beat blackberries, butter, vanilla extract, and salt together using an electric mixer on medium speed in a mixing bowl until creamy. Add powdered sugar gradually, beating after each addition, until frosting has a nice stiff, but spreadable, texture. Frost cooled cupcakes.