Description
Delicious chocolate cupcakes filled with creamy raspberry cheesecake.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup cream cheese
- 1/2 cup raspberry puree
- 1/4 cup powdered sugar
- 1/4 cup fresh raspberries for topping
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add the softened butter, eggs, vanilla, and buttermilk. Mix until smooth.
- Fill each liner with batter halfway full.
- In another bowl, mix cream cheese, raspberry puree, and powdered sugar until smooth.
- Place a dollop of the raspberry cheesecake mixture on top of the batter in each cupcake.
- Top with remaining batter to cover the cheesecake mixture.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cupcakes cool before topping with fresh raspberries.
Notes
- Best served chilled for an extra refreshing taste.
- Store in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg