Ingredients

Cupcake Batter:

* 1 pkg Duncan Hines® Red Velvet Cake Mix
* 1 1/4 cup water
* 1/3 cup vegetable oil
* 3 large eggs
* 3 tsp Raspberry flavoring
* 1/2 c Sour Cream

Chocolate Ganache Filling:

* 4 oz bittersweet chocolate
* 1/2 c heavy cream
* 1 tbs confectioners sugar

Vanilla Bean Frosting:

* 1 Container Duncan Hines Buttercream Frosting
* 1 vanilla bean, split lengthwise and insides scraped out
* 1 tsp vanilla extract
* 4 oz. Cream Cheese

Directions

1. Add the ingredients for filling in a medium microwave safe bowl. Heat until mixture is warm (20-30 seconds on high) Whisk until smooth, put in refrigerator to stand until just chilled, no longer than 30 minutes.
2. Preheat oven to 350°F. Grease muffin pans or line with paper baking cups.
3. Blend dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). Then add sour cream and raspberry flavoring. Beat at medium speed for 2 minutes. Spoon batter into muffin pan or paper cups.
4. Place one rounded teaspoon of filling on the top of each cupcake.
5. Bake cupcakes for 19-22 minutes. Add 3-5 minutes to bake time for dark or coated pans. Cupcakes are done when toothpick inserted in center comes out clean.
6. Cool in pan on wire rack for 15 minutes. Cool completely before frosting.
7. To make the frosting, add the canned frosting, cream cheese, vanilla bean, and vanilla extract together. Beat until mixed, about 1 minute.
8. Refrigerate filling for 30 minutes. Frost and decorate cupcakes as desired.