Chocolate Cupcakes with Raspberry Cream Cheese Icing

First off let me say I have never made these before, but they came out awesome!! I will deifantly be making these again... Here's the recipe:

Ingredients: (Cupcakes)

1 box of chocolate cake mix (Choose the type you like)

1 (3.4 oz) box of Jell-o French vanilla instant pudding

¾ cup sour cream

¾ cup water

½ cup vegetable oil

4 eggs

1 teaspoon baking soda

Ingredients: (Icing)

1 (16 oz.) can of cream cheese icing

5 Tablespoons of red raspberry preserve

Red food coloring

Raspberries for garnish

Directions:

1.    Preheat oven to 350. (When I make these I don't do this step since I have the Sunbeam Cupcake maker, let me just say its the best invention ever!! It makes 6 cupcake at a time and they cook a lot quicker in there than an oven)

2.  In a bowl combine the cake mix, instant pudding mix, sour cream, water, 

oil, eggs, and baking soda until smooth

(This is what I used for the cake, jell-o mix and sour cream, you can use any type you like)

(Batter after it's all mixed!)

3. Bake for 18-22 minutes or until wooden pick inserted in the center comes out clean. Let cool completely before icing.

*By the way I found the cutest cupcake wrappers at Stop n Shop they are made by Reynolds and they are called baked for you. They are made with Staybrite Foil Lining, so that when they cook the design doesn't fade.*

4.  To prepare icing empty can of icing into a bowl. Stir is the 5 tablespoons of raspberry preserve. Doing this will already make the icing turn a pinkish color. If you would like add a few drops into the mix to turn it the color you prefer.

(This is what I used to make the icing)

(The coloring of the icing after I added a little bit of food coloring and the preserves. This icing tastes absolutely amazing!!)

5.  Pipe or ice the cupcake to your desire. To garnish place a raspberry at the top.