Happy New Year cupcakes

We made these to ring in the New Year with friends. 

Too Much Chocolate Cake from Allrecipes.com:

• 1 (18.25 ounce) package devil's food cake mix
• 1 (5.9 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup warm water
• 1 cup mini semi sweet chocolate chips 
• Bake in a jelly roll pan. 350 for 20ish minutes. Once cooled cut cake in half, pipe a damn around the edge of one half of the cake, add raspberry filling to the center and top with other half of cake, and pipe rosettes. Double the frosting recipe.

Raspberry filling
16 oz. frozen raspberries thawed
1/3 cup sugar
3 Tbsp. cornstarch
1 Tbsp. lemon juice
Drain raspberries, reserving liquid. Add enough water to liquid to equal 1 1/4 cups. In large saucepan, combine liquid, sugar, cornstarch and lemon juice; mix well. Heat and stir until mixtures boils and thickens. Cool completely. Stir thawed raspberries into cool mixture.

Patti's Chocolate Frosting:

1/3 cup cocoa

1/4 cup milk

1/2 cup softened butter

1/4 tsp. salt

1 1/2 tsp. vanilla

3 1/2 cup powdered sugar