RASPBERRY BLACK FOREST CUPCAKES
Preheat oven to 350°
INGREDIENTS
1 PACKAGE OF SUPERIOR BAKES
CHOCOLATE CAKE MIX
3 EGGS
½ CUP OLIVE OIL
2⁄3 CUP OF HOT WATER
6 TBSP RASPBERRY OR CHERRY JAM (USE
SUGAR FREE FOR LOW CARB OPTION OR SEE
NOTES)
ICING INGREDIENTS:
2 CUPS HEAVY CREAM
½ CUP ICING SWEETENER OF CHOICE
1 TSP VANILLA EXTRACT
GARNISH (OPTIONAL):
12 FRESH OR FROZEN RASPBERRIES OR
CHERRIES
¼ CUP CHOCOLATE SPRINKLES
CHOCOLATE CAKE MIX
3 EGGS
½ CUP OLIVE OIL
2⁄3 CUP OF HOT WATER
6 TBSP RASPBERRY OR CHERRY JAM (USE
SUGAR FREE FOR LOW CARB OPTION OR SEE
NOTES)
ICING INGREDIENTS:
2 CUPS HEAVY CREAM
½ CUP ICING SWEETENER OF CHOICE
1 TSP VANILLA EXTRACT
GARNISH (OPTIONAL):
12 FRESH OR FROZEN RASPBERRIES OR
CHERRIES
¼ CUP CHOCOLATE SPRINKLES
DIRECTIONS
CAKE:
1. Mix with a whisk or stand mixer, cake mix, eggs, water and
olive oil until the consistency is smooth and thick and there
are no large visible clumps.
2. Line a muffin tin with 12 liners. The batter should fill a little
more than half the liner. (Alternatively, line a 9” cake round
with parchment or tin foil, spray with cooking oil and pour
batter into cake pan)
3. Scoop ½ tablespoon of raspberry jam into the center of
each cupcake
4. Bake for 25-35 minutes and allow to cool completely before
continuing to the next steps.
ICING:
1. Using an electric or stand mixer on a low-speed whisk
together heavy cream, sweetener, vanilla extract.
2. Bring speed up to high slowly and mix until icing is thick.
Be careful not to overwhip the cream. The texture should be
light and fluffy but also hold its shape.
3. Pipe or spread icing onto cupcakes/cake to your desired
amount. Top with a raspberry or cherry.
4. Enjoy for up to 5 days in the fridge or 3 months in the
freezer!
1. Mix with a whisk or stand mixer, cake mix, eggs, water and
olive oil until the consistency is smooth and thick and there
are no large visible clumps.
2. Line a muffin tin with 12 liners. The batter should fill a little
more than half the liner. (Alternatively, line a 9” cake round
with parchment or tin foil, spray with cooking oil and pour
batter into cake pan)
3. Scoop ½ tablespoon of raspberry jam into the center of
each cupcake
4. Bake for 25-35 minutes and allow to cool completely before
continuing to the next steps.
ICING:
1. Using an electric or stand mixer on a low-speed whisk
together heavy cream, sweetener, vanilla extract.
2. Bring speed up to high slowly and mix until icing is thick.
Be careful not to overwhip the cream. The texture should be
light and fluffy but also hold its shape.
3. Pipe or spread icing onto cupcakes/cake to your desired
amount. Top with a raspberry or cherry.
4. Enjoy for up to 5 days in the fridge or 3 months in the
freezer!
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