Raspberry filled chocolate cupcakes

There's nothing wrong with normal chocolate cupcakes, but these cupcakes with raspberries hidden in the center are seriously addictive. And yes, this recipe uses cake mix as a shortcut.

Raspberry filled chocolate cupcakes

Makes 12 cupcakes

1 chocolate cake mix (mixed according to instructions)

1 punnet of raspberries

12 cupcake cups

Preheat the oven to 200 degrees Celsius.

Line a muffin tin with the cupcake cups. Spoon half of the cake mix into the cups. 

Put 3 raspberries in the center of each cup and press them into the batter. This ensures that the fruit becomes a tangy compote in the middle of the cupcakes instead of a bubbly mess on top.

Bake the cupcakes for 20 minutes. The center should still be gooey. Serve them hot out of the oven with some vanilla ice-cream and a dusting of icing sugar.

*If you want to bake them and serve them later, just pop them in the microwave for a minute before serving.