Try these delicious Devil’s food cupcakes this new year.

Serves 24.



  • 18.25 oz devil’s food cake mix (one box)
  • 2.5 oz jarred, puree baby food prunes
  • 1 cup of strong coffee OR
  • 1 cup water PLUS
  • 2 tsp instant coffee granules
  • 3 large egg whites
  • 2 tbsp canola or corn oil

Raspberry Sauce

  • 24 oz packaged, frozen, unsweetened raspberries, thawed
  • 1/2 cup of sugar
  • 1 1/2 tbsp of cornstarch
  • 1 tsp vanilla extract


  • 2 tsp instant coffee granules
  • 2 tsp water
  • 8 oz frozen, fat-free whipped topping, thawed in refrigerator
  • 2/3 cup sliced almonds, dry-roasted


Preheat the oven to 325°F, or as directed on the package. Lightly spray two 12-cup muffin pans with cooking spray.

In a large mixing bowl, combine the cupcake ingredients. Follow the package directions for beating the batter and baking and cooling the cupcakes.

Meanwhile, in a medium saucepan, stir together the raspberries, sugar, and cornstarch until the cornstarch is dissolved. Bring to a boil over medium-high heat. Boil for 1 to 1 1/2 minutes, or until thickened, stirring frequently. Remove from the heat. Let cool completely, about 20 minutes. Stir in the vanilla.

In a medium bowl, stir together the coffee granules and water until the coffee is dissolved. Fold in the whipped topping until well blended. Cover and refrigerate until needed.

For each serving, spread 1 tablespoon plus 2 teaspoons raspberry sauce on a dessert plate, top with a cupcake, spoon 1 tablespoon plus 2 teaspoons whipped topping mixture over the cupcake, and sprinkle with about 1 1/2 teaspoons almonds.

Additional Tips

Serving size 1 cupcake, 1 tablespoon plus 2 teaspoons sauce, and 1 tablespoon plus 2 teaspoons topping.

When shopping for cake mix, read the Nutrition Facts labels and choose a product with 0 grams of trans fat. You can refrigerate any leftovers from this recipe for up to 48 hours or freeze them for later use. Keep the cupcakes, the sauce, and the whipped topping in separate airtight containers.



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