Raspberry Cheesecake Chocolate Cupcakes Recipe

Name: Raspberry Cheesecake Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1 box Chocolate Cake Mix (18 Oz. Box); Additional Required Ingredients Specified On The Cake Mix (typically Water, Eggs And Oil); FOR THE CHEESECAKE FILLING:; 4 ounces, weight Cream Cheese, Softened; 1/2 cups Sour Cream; 1/4 cups Milk; 3 Tablespoons Dry Cheesecake Pudding Mix (4 Oz. Box); 1 cup Cool Whip; FOR THE BUTTERCREAM:; 1/2 cups Butter, Softened; 1/2 cups Shortening; 4 Tablespoons Raspberries, Crushed In Juice; 1/8 teaspoons Salt; 4 cups Powdered Sugar; FOR THE GARNISH:; 24 pieces Raspberry M&Ms; 1/2 cups Chocolate Chips, Melted

Servings: persons

FOR THE CAKE:
1 box Chocolate Cake Mix (18 Oz. Box)
Additional Required Ingredients Specified On The Cake Mix (typically Water, Eggs And Oil)
FOR THE CHEESECAKE FILLING:
4 ounces, weight Cream Cheese, Softened
1/2 cups Sour Cream
1/4 cups Milk
3 Tablespoons Dry Cheesecake Pudding Mix (4 Oz. Box)
1 cup Cool Whip
FOR THE BUTTERCREAM:
1/2 cups Butter, Softened
1/2 cups Shortening
4 Tablespoons Raspberries, Crushed In Juice
1/8 teaspoons Salt
4 cups Powdered Sugar
FOR THE GARNISH:
24 pieces Raspberry M&Ms
1/2 cups Chocolate Chips, Melted

1
For the chocolate cake:
2
Preheat oven to 350 F. Line two 12-count cupcake pans with paper liners and set aside.
3
Prepare the cake mix according to the directions on the back of the box. Fill cupcake liners 3/4 full and bake at 350 F for 18 minutes or until top springs back.
4
Remove from the oven and let them cool completely. Using a melon scoop or cupcake corer, cut the top center out of the cupcakes. Fill with cheesecake filling and top with raspberry butter cream (instructions below). Drizzle with melted chocolate. Keep refrigerated. Top with M&Ms right before serving.
5
Recipe makes 24.
6
For the cheesecake filling:
7
In a mixing bowl, beat the cream cheese and sour cream on low until creamy. Add the milk and pudding mix and beat until mixed. Fold in the Cool Whip.
8
For the raspberry buttercream
9
In a mixing bowl, cream the butter and shortening. Add the smashed raspberries and salt and beat again. Slowly add the powdered sugar until all is incorporated. Beat the frosting until fluffy.

1130

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE CAKE:, 1 box Chocolate Cake Mix (18 Oz. Box), Additional Required Ingredients Specified On The Cake Mix (typically Water, Eggs And Oil), FOR THE CHEESECAKE FILLING:, and more.

Yes, Raspberry Cheesecake Chocolate Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Cheesecake Chocolate Cupcakes

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