Chocolate Raspberry Cupcakes

Begin by preheating the oven to 350*.

Next, mix the cake mix, water, and egg whites. It will get foamy, but keep mixing because it will turn into a normal cake mix batter.

Now pour the batter into the cupcake liners following the directions on the box mix at this point. Then, bake in the oven according to the box mix instructions.

While these are baking start making the topping. Begin by mixing the whipping cream, powdered sugar, and water in a large mixing bowl. Whisk this well to develop the whipped cream. I normally put the whisk attachment on my mixer and let this go on HI for 5-10 minutes or until the whipped consistency develops.

I filled a decorating bag with the whipped cream and used a Wilton 1 M Tip.

Once the cupcakes were out of the oven and cooled, I swirled the whipped cream on each cupcake. I topped each one with 1 Frozen Raspberry and then drizzled the chocolate topping as instructed on the bottle.

These made 2 1/2 dozen delicious Chocolate Covered Raspberry treats!