Raspberry Cheesecake Chocolate Cupcakes

Raspberry Cheesecake Chocolate Cupcakes — rich chocolate cupcakes filled with creamy cheesecake and topped with raspberry buttercream and a chocolate drizzle. I’ll complete the recipe with the cheesecake filling, frosting, and finishing instructions:

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Raspberry Cheesecake Chocolate Cupcakes

Ingredients

For the Chocolate Cupcakes:

• 1 box Devil’s Food cake mix

• 1 cup buttermilk (instead of water)

• ½ cup vegetable oil

• 4 large eggs

For the Cheesecake Filling:

• 8 oz (1 block) cream cheese, softened

• ⅓ cup granulated sugar

• 1 large egg

• ½ tsp vanilla extract

For the Raspberry Frosting:

• ½ cup unsalted butter, softened

• 4 oz cream cheese, softened

• 3 cups powdered sugar

• ¼ cup raspberry puree (strained to remove seeds)*

• ½ tsp vanilla extract

• Pinch of salt

*You can make the puree by mashing and straining fresh or thawed frozen raspberries.

For the Chocolate Drizzle:

• ½ cup semi-sweet chocolate chips

• 1 tbsp butter or coconut oil

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Instructions

1. Make the Cupcakes:

1. Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners.

2. In a large bowl, combine cake mix, buttermilk, oil, and eggs. Beat for 2 minutes until smooth.

3. Fill each cupcake liner about halfway full with the chocolate batter.

2. Make the Cheesecake Filling:

1. In a small bowl, beat cream cheese, sugar, egg, and vanilla until smooth.

2. Spoon about 1 heaping teaspoon of the cheesecake mixture into the center of each cupcake.

3. Bake:

1. Bake for 18–22 minutes, or until the cupcakes are set and a toothpick inserted into the edge (not the center cheesecake part) comes out clean.

2. Let cool completely.

4. Make the Raspberry Frosting:

1. Beat butter and cream cheese until creamy.

2. Add powdered sugar gradually. Mix in vanilla, salt, and raspberry puree. Beat until fluffy.

3. Add more powdered sugar to thicken or more puree to loosen, if needed.

5. Make the Chocolate Drizzle:

1. Melt chocolate chips with butter or oil in the microwave in 30-second intervals, stirring until smooth. Let cool slightly.

6. Assemble:

1. Pipe or spread raspberry frosting onto cooled cupcakes.

2. Drizzle melted chocolate over the top using a spoon or piping bag.

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Tips:

• Refrigerate cupcakes if not serving immediately due to cream cheese in the filling and frosting.

• Garnish with fresh raspberries or chocolate curls for extra flair.

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