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1
For the cake batter: Preheat the oven to 350 degrees F; line cupcake pans with 24 cupcake liners.
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2
Put the butter in the bowl of a stand mixer with a paddle attachment and beat slowly until it is smooth and creamy.
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3
Add the granulated sugar and salt and cream at moderate speed until the mixture is light and fluffy, 8 to 10 minutes.
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4
Add the eggs and egg whites together a little at a time, beating after each addition until the eggs are absorbed before adding more.
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5
Mix until light and fluffy, scraping down the sides of the bowl to insure even mixing, about 5 minutes.
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6
Sift together the cake flour and baking powder in a medium bowl and set aside.
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7
Mix the milk and vanilla together in a separate bowl.
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8
Add one-quarter of the flour mixture to the butter and egg mixture and beat just until blended in.
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9
Add one-third of the milk mixture and beat just until blended in.
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10
Repeat with the remaining ingredients, alternating the flour with the milk, until all the ingredients are used.
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11
Scrape down the sides of the bowl occasionally for even mixing.
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12
Add 2 ounces of the frozen raspberries and continue mixing until the batter is a light pink color.
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13
Scoop some batter into each liner and crumble some of the remaining 3 ounces of raspberries on top of each.
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14
Sprinkle with the chocolate cookie crumbs and chocolate chips.
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15
Bake until an inserted toothpick comes out clean, 20 to 22 minutes.
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16
Let cool completely before frosting.
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17
For the raspberry sauce: Put the raspberries, granulated sugar, lemon juice and 1/4 cup water in a pot and bring to a boil, stirring.
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18
Simmer until reduced, 10 to 15 minutes.
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19
For the cream cheese frosting: Cream together the cream cheese and butter until light and fluffy using an electric mixer.
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20
Slowly add the confectioners' sugar and mix until well combined.
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21
Mix in the vanilla.
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22
To assemble, core out the center of each cupcake and fill with some raspberry sauce.
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23
Frost with the cream cheese frosting.
