Prep Time 30m
Cook Time 23m
Ready Time 120m
Yield 24

  • 1 package Pillsbury™ Supreme Collection™ Red Velvet Cake Mix
  • 1 cup plus 2 tablespoons water
  • 3 large eggs
  • 1/3 cup plus 2 tablespoons Crisco® Pure Vegetable Oil, divided
  • 3 tablespoons Smucker's® Seedless Red Raspberry Jam
  • 1 cup marshmallow creme
  • 1 container Pillsbury™ Creamy Supreme® White Frosting
  • 1/2 cup Pillsbury™ Creamy Supreme® Chocolate Fudge Flavored Frosting
Preparation Directions
  • Step 1Heat oven to 350° F. Line 24 muffins cups with paper baking cups. Prepare cake mix according to package directions using 1 cup water, 1/3 cup oil and 3 eggs. Prepare filling packet according to package directions using 2 tablespoons water and 2 tablespoons oil.
  • Step 2Spoon 2 tablespoons cake batter into each muffin cup, completely covering bottom of cup. Spoon 1/2 teaspoon raspberry jam onto centers. Spoon filling mixture evenly on top of jam. Bake 19 to 23 minutes or until toothpick inserted near center comes out clean. Cool 5 minutes. Remove to wire rack to cool completely.
  • Step 3Combine marshmallow creme and white frosting in medium microwave-safe bowl. Microwave on HIGH 10 seconds. Stir until smooth. Dip tops of cupcakes, one at a time, into frosting mixture to coat. If frosting mixture thickens, microwave at additional 5 to 10 second intervals or until desired consistency when stirred.
  • Step 4Place fudge frosting into corner of 1-quart heavy-duty resealable plastic bag. Microwave on HIGH for 10 seconds. Cut small corner off bottom of bag. Squeeze over tops of cupcakes in a zig-zag design.
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