Raspberry Chocolate Iced Cupcakes
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Raspberry Chocolate Iced Cupcakes

Raspberry Chocolate Iced Cupcakes

Bite into this luscious Pillsbury™ BatterPro™ Chocolate Muffin & Cake Batter cupcake for a scrumptious bonus -- a tangy raspberry filling.

Servings: 24 servings (1 serving = 1 cupcake)
Cupcakes
INGREDIENT
WEIGHT
MEASURE
Pillsbury™ BatterPro™ Chocolate Muffin & Cake Batter (10933), thawed
3 lb
1 each
Raspberry pie filling, prepared
1 lb
2 cups
Finishing
INGREDIENT
WEIGHT
MEASURE
Cupcakes
  1. Pipe 2 oz (#20 scoop) thawed batter into greased or paper-lined muffin pans.
  2. Pipe 1 heaping Tbsp raspberry filling inside center of batter.
  3. Bake as directed below; allow to cool.
BAKE:
TEMP
TIME
Convection Oven*
325°F
12-16 minutes
Standard Oven
375°F
20-26 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 6 minutes of baking.
Finishing
  1. Pipe cooled cupcakes with approx. 2 Tbsp icing before serving.
 
View Recipe Instructions

Nutrition Information

+−
Serving Size:
1 cupcake
Calories
570
Calories from Fat
210
% Daily Value
Total Fat
23g
35%
Saturated Fat
9g
45%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
400mg
17%
Total Carbohydrate
86g
29%
Dietary Fiber
1g
7%
Sugars
70g
Protein
3g
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 0 Fruit; 4 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
6
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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