Servings: 18

Weight Watcher Smart Points: 13

Preparation Time: 20 Minutes

Cooking Time: 15 Minutes

Ready In: 35 Minutes


  • 1 cup butter
  • 1 cup buttermilk
  • 1 small box of JELL-O Chocolate Mousse
  • 4 eggs
  • 2-4 tablespoons granulated sugar
  • 1 cup milk
  • 1/3 cup oil
  • 4-5 cups powdered sugar
  • 1 pint fresh raspberries
  • 1-2 tablespoons water


  1. Mix cake mix with eggs, buttermilk and oil Divide into cupcake liners and bake according to directions on the box Mix mousse mix and milk and beat according to directions on box In a small saucepan on the stove, combine 1/2 of the box of raspberries, white granulated sugar and water
  2. Bring to boil, reduce heat, smash berries gently to break them down and simmer until mixture is slightly thick.Cool slightly In a large mixing bowl, cream the butter until smooth and fluffy Gradually add half of powdered sugar, then add half of the raspberry puree, beat after each addition Add more powdered sugar and remaining berry puree until desired consistency After the mousse has set up and the cupcakes are cooled, fill cupcakes with mousse using a decorator bag and Bismark tip Fit a decorator bag with a #1M tip, fill with Raspberry Buttercream and pipe a large swirl onto each cupcake
  3. Top with a fresh raspberry

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