By Eleanor Blackmer, Simple Mills Brand Marketing Manager

My friends know me well enough to realize that my passion for (obsession with?) Simple Mills goes way beyond the office.  When my friends play their cards right, they get to be the first ones to test my latest creation. Such was the case this past super snowy weekend in Chicago. 

I trudged through the blizzard and over to my friend’s apartment to watch the Super Bowl -- she’s a die-hard Pats fan, while I was in it more for the commercials. She had setup a delicious nacho bar and I had been assigned to bring guacamole and dessert. So I baked up a batch of Simple Mills Chocolate Cupcakes and then gave them a seriously delicious boost by filling them with raspberry jam and topping them with a ridiculous cream cheese frosting.  While it’s not the “healthiest” way to eat our muffins, it was too delicious for anyone to pass up.

With Valentine’s Day just around the corner, I’m thinking that these would be the perfect treat.




  • 1 Package of Simple Mills Chocolate Cupcake Mix
  • ¼ cup raspberry jam


Bake Simple Mills Chocolate Cupcakes according to package instructions, adding in the optional vanilla.  Take out of oven and allow to cool.  Using a chopstick or BBQ skewer, hollow out a small hole in the middle of each cupcake (but don’t go all the way to the bottom!).  Fill a small ziploc bag with about 1/4 cup of raspberry jam (we like Bonne Maman Raspberry Preserves).  Cut the tip off of one corner of the bag, to create a make-shift pastry bag.  Squeeze a bit of jam into the center of each cupcake.


Coconut Cream Cheese Frosting:

  • 1 8 ounce package cream cheese, softened
  • 4 tablespoons coconut oil, at room temperature
  • ½ to 1 cup powdered sugar (to taste)
  • 1 teaspoon vanilla extract


Combine softened cream cheese, coconut oil and vanilla extract in media bowl. Mix well with an electric mixer or immersion blender. Once all ingredients are fully combined, add in ½ cup powdered sugar. (I found that I wanted needed the full cup) added sweetness add the remaining powdered sugar. Mix in completely and taste. 


Carefully frost each cooled cupcake using a small knife.




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