Chocolate-Berry Upside-Down Cupcakes

• 3 cups raspberries
• 1/4 cup butter, melted
• 1/4 cup packed brown sugar
• 1 pkg. (3 oz.) JELL-O Raspberry Flavor Gelatin
• 1/2 cup chopped PLANTERS Pecans
• 1 pkg. (2-layer size) chocolate cake mix
• 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
• 4 eggs
• 1-1/4 cups water

1. Heat oven to 350 degrees F.
2. Toss raspberries with butter in medium bowl.
3. Add sugar, dry gelatin mix and nuts; mix lightly.
4. Spoon into 24 paper-lined muffin cups.
5. Whisk remaining ingredients until blended; spoon over fruit mixture.
6. Bake 25 min.
7. or until tops spring back when pressed lightly in centers.
8. Cool cupcakes in pans 10 min.
9. ; invert onto plates.
10. Remove and discard paper liners.
11. Cool completely.

raspberries, butter, brown sugar, gelatin, pecans, chocolate cake mix, eggs, water

Taken from www.kraftrecipes.com/recipes/chocolate-berry-upside-down-cupcakes-181540.aspx (may not work)