‘A Little Help from My Friends’ Chocolate Raspberry Cupcakes with Whipped Chocolate Frosting

Sweet Little ‘G’… who happens to be a big fan of Chocolate Raspberry Cupcakes.  (Notice she ate the ENTIRE cupcake…. but left the blueberries!)
Little G. - The Happy Chocolate Cupcake Eater
– – – – – –

I like to use the title ‘A Little Help from My Friends’ when a recipe utilizes prepared mixes etc.  With ‘A Little Help from My Friends’ you can whip up something delicious in very little time – yet the result tastes as if you’d ‘slaved away’ !!

My recipe for Chocolate Raspberry Cupcakes with Whipped Chocolate Frosting includes a chocolate cake mix prepared with raspberry jam.  Your friends and family will be surprised to learn the delicious chocolate frosting is simply whipped topping mixed with cocoa powder and vanilla.

For a more ‘adult taste, you can add some Chambord liqueur – OR – add a few tablespoons of dark rum.  As they say in New York City, “What’s not to like!?”

Today is Valentine’s Day and I plan to share some of my Chocolate Raspberry Cupcakes with Whipped Chocolate Frosting with friends as a special Valentine’s treat.   Happy Valentine’s Day to all of you.

INGREDIENTS  FOR CUPCAKES         Yield = 18 large cupcakes     For 24 cupcakes, fill  sections with less cake mix 
  • one Dark Chocolate cake mix… prepared according to directions
  • 1/4 cup seedless raspberry jam
  • +++  If adding Chambord or dark rum  – substitute 1/4 cup Chambord or dark rum for 1/4 cup of the water.  ++  Up to 1/2 cup Chambord or dark rum can be substituted for water.

Prepare Dark Chocolate cake mix according to directions – but remove 2 Tbs. water from the amount of water called for in the recipe.  Add 1/4 cup seedless raspberry jam. Mix cupcake batter on low to blend ingredients – then beat 2 minutes until batter is smooth. Line cupcake tins with cupcake liners OR lightly grease each section.  Fill each section 3/4s full.   Bake cupcakes according to package directions.  

++ I find it really helps to use a small measuring cup to scoop out the batter and fill the sections.

++  The cupcakes liners I used are called ‘Parchment Lotus Cups’.  They’re sold by ‘PaperChef’.

Remove cupcakes from baking pan and allow to cool on a rack for 20 – 25 minutes – or until cupcakes no longer feel warm.    ++  To test if cupcakes are done, insert a sharp knife or toothpick into the center. If knife or toothpick comes out clean – the cupcakes are ready.

  • 2 (8 oz.) containers of ‘Cool Whip’ whipped topping
  • 6 Tbs. cocoa powder
  • 1 tsp. vanilla extract

Place 2 (8 oz.) containers of ‘Cool Whip’ whipped topping into a medium-sized bowl, along with 5 – 6 Tbs. cocoa powder and 1 tsp. vanilla extract in a medium-sized bowl. Mix with a large spoon until well-combined.     ++  A bit of confectionery/powdered/ icing sugar can be added if you wish.  Spread whipped frosting on cupcakes and that’s it.    Talk about ‘Quick, Easy and Good’    Enjoy!

Chocolate Raspberry Cupcakes with Whipped Chocolate Frosting - www.myyellowfarmhouse.com

Barcardi Chocolate Cake with Creamy Chocolate Filling

Barcardi Choc. Cake2 - FIXED MARCH 2013

Some of my friends and family are “reaping the benefits” of me starting this recipe blog;  namely – being invited over to help me eat some of the food I’ve been cooking! They really loved this dense and incredibly moist chocolate cake. It can be prepared either with/or without the rum – it’ll still be wonderful !

You know, I’ve noticed boxed cake mixes have been making smaller and smaller cakes over the years, just as candy bar manufacturers have been making smaller and smaller candy bars.. So, to rectify this, and to have a lovely, huge and impressive chocolate cake, I made this recipe using TWO cake mixes. I’m very happy with the result of my experiment, and I think you will be as well !

Oven at 350 F    Grease two  /  8 1/2″  round pans

++ I’ve been thinking about this recipe and now realize that not everyone wants to make such a BIG cake. In that case, just use ONE CAKE MIX, 3 eggs, (still use 1 pkg. choc. instant pudding when you prepare the cake mix), 1/3 cup vegetable oil, 3/4 cup of water and 1/4 cup rum (OR replace the 1/4 cup rum with water) and 1/2 tsp. rum flavoring.   +++ Still use two  8 1/2″ greased cake pans

   Ingredients      ++ See above if you prefer to make a smaller version of this cake.

  • 2 packages Devil’s Food (chocolate) cake mix – I like Duncan Hines
  • 6 eggs
  • 1 pkg. chocolate instant pudding – will need 2 pkgs. pudding total
  • 2/3 cup vegetable oil
  • 1 1/2 cups water
  • 1/2 cup dark rum – if not using rum, replace with 1/2 cup water
  • 1 tsp. rum flavoring

   For Frosting

  • 1 package chocolate instant pudding
  • 1 3/4 cup milk
  • 1 envelope Dream Whip whipped topping
  • 1 tsp. rum flavoring

For Glaze

  • 1 cup confectionery sugar
  • 1 Tbs. cocoa powder
  • ++  Pour in a little bit of milk at a time, until the glaze reaches a good consistency for pouring – it’s better to be a bit thick. And – if you find it’s too thick, just add a few more drops of milk!
  • about 1/3 cup chopped walnuts – to sprinkle on top

In a bowl large enough to hold two cakes mixes – add the cake mixes, eggs, chocolate pudding, vegetable oil, water, rum and rum flavoring. At medium speed, beat for 3 minutes.  (If you want a stronger rum flavor, substitute a bit more rum for some of the water.)

Pour batter into two greased 8 1/2″ round pans until the batter is about 3/4″ below the top of the pan. (You WILL have some batter left over.)  Bake at 350 – or until a sharp knife placed into the center comes out clean.

After baking, allow cakes to cool in pans for about 10 minutes, then turn out onto cake racks. (A good trick is to put a cake rack ON TOP of one of the cakes, then turn everything over & lift off the pan. If it seems as if the cake is sticking, with your hand, bang on the bottom of the pan a few times.) After cakes are cool – about 25 minutes – cut each layer in half horizontally using a serrated knife. You’ll end up with a total of 4 layers.

Make filling by placing the pudding, Dream Whip, milk and rum flavoring into a medium-sized bowl. Beat on high for 4 minutes. (It takes a while but it does thicken up in the end.) Place one cake layer onto a plate – spread 1/3 of the filling on top. Place the next layer on top, spread on another 1/3 of the filling – add the 3rd layer and spread the last 1/3 of the filling. Place 4th layer on top.

Make the chocolate glaze, and pour it onto the middle of the top of the cake. With a big spoon, gently spread the glaze until it covers the entire cake and a bit drips down the sides. Sprinkle on the chopped nuts – and – you’re done.  Refrigerate – enjoy!

FOR BLOG - Bacardi Chocolate Cake with Creamy Chocolate Frosting-slice-fixed march