Chocolate-Raspberry Cupcakes

• 1 pkg. (2-layer size) chocolate cake mix
• 1 container (16 oz.) ready-to-spread vanilla frosting
• 3 Tbsp. seedless raspberry jam
• 1 cup thawed COOL WHIP Whipped Topping
• 1-1/2 cups fresh raspberries

1. Heat oven to 350F.
2. Prepare cake batter and bake as directed on package for 24 cupcakes; cool completely.
3. Spoon frosting into medium bowl; stir in jam.
4. Add COOL WHIP; whisk until blended.
5. Spread onto cupcakes.
6. Top with raspberries.

chocolate cake mix, ready, seedless raspberry jam, fresh raspberries

Taken from www.kraftrecipes.com/recipes/chocolate-raspberry-cupcakes-138223.aspx (may not work)