1 White Cake Mix
1/2 cup baking cocoa
3 large eggs
1/3 cup canola oil/vegetable oil
1/2 cup thawed apple raspberry concentrate (found in the frozen juice section)
7/8 cup water
1 1/2 cups chocolate chips or diced raspberry chocolate orange
Icing:
1/3 cup butter- softened
2 cups powdered sugar
2 T. thawed apple raspberry concentrate
Beat cake mix, cocoa, eggs, oil, juice concentrate and water for 3 minutes on medium speed. Fold in chocolate chips. Fill each muffin cup about 2/3 full. ( I used a 1/4 cup measuring cup). Bake at 350 degrees for about 17-20 minutes. Cool completely on wire rack.
Icing: Beat butter til light and fluffy. Gradually add powered sugar, then juice. Beat til smooth. If not using right away store in fridge. Let icing sit out and soften a little before using. The icing is a very pale pink. I used a large star tip to pipe icing on cupcake and then garnished with three fresh raspberries on each one.
* Last time I made this I accidentally used a stick of butter instead of the 1/3 cup that the recipe called for and it turned out fine.
