Raspberry Chocolate Cheesecake Cupcakes
These Raspberry Chocolate Cheesecake Cupcakes have it all! Rich chocolate cake, tart raspberry sauce, and tangy cream cheese frosting are combined in a triple threat that you won’t be able to resist!
- 1 box milk chocolate cake mixed and baked according to package instructions for 24 cupcakes
- 1 batch of Easy Raspberry Sauce see post for link
- 1 8 oz. pkg cream cheese room temperature
- ¼ c. butter room temperature
- 2 c. powdered sugar
- 1-2 tsp. vanilla
- Garnish optional
- 24 fresh raspberries
- mint sprigs
Bake cake mix according to instructions for 24 cupcakes.
Using a the end of a wooden spoon poke holes in the top of each cupcake. Wiggle the spoon a little bit to make each hole a little bigger than the diameter of the end of the spoon. You can also use a cupcake corer to do this.
Fill holes in cupcakes with raspberry sauce. Use enough sauce so you can spread a thin layer on top of the cupcakes. Let rest until completely cooled.
To make icing beat cream cheese until fluffy. Add butter and beat. Add powdered sugar and vanilla. Beat again until light and fluffy. Add more powdered sugar to make icing thicker, or a little milk to make it thinner.
Pipe cream cheese icing on cupcakes.
Garnish with fresh raspberries and mint sprigs if desired.
Serve immediately or store leftovers in the refrigerator.