raspberry cheesecake chocolate cupcakes

Name: Raspberry Cheesecake Chocolate Cupcakes
Prep time: 30 min
Cook time: 20 min
Yield: 24
Cuisine: American
Ingredients: 1 box(es) chocolate cake mix; 4 ounce(s) cream cheese, softened; 1/2 cup(s) sour cream; 1/4 cup(s) milk; 1/2 package(s) instant cheesecake pudding mix (1/2 of a jello 3.4 oz box); 1 cup(s) cool whip; 1/2 cup(s) butter, softened; 1/2 cup(s) shortening; 4 tablespoon(s) raspberries, smashed (keep juice with it); 4 cup(s) powdered sugar; 1/8 teaspoon(s) salt; 24 - raspberry m&m’s; 1/2 cup(s) chocolate chips; 1 teaspoon(s) shortening

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://insidebrucrewlife.com/2012/05/raspberry-cheesecake-chocolate-cupcakes/

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yield 24 serving(s)

prep time 30 Min

cook time 20 Min

method Bake

Ingredients For raspberry cheesecake chocolate cupcakes

1 box

chocolate cake mix
4 oz

cream cheese, softened
1/2 c

sour cream
1/4 c

milk
1/2 pkg

instant cheesecake pudding mix (1/2 of a jello 3.4 oz box)
1 c

cool whip
1/2 c

butter, softened
1/2 c

shortening
4 Tbsp

raspberries, smashed (keep juice with it)
4 c

powdered sugar
1/8 tsp

salt
24

raspberry m&m’s
1/2 c

chocolate chips
1 tsp

shortening

How To Make raspberry cheesecake chocolate cupcakes

1
Prepare the cake mix according to the directions on the back of the box. Fill cupcake liners 3/4 full and bake at 350* for 18 minutes or until top springs back. Let cool completely.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. Set aside.

2
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. Using a melon scoop or cupcake corer, cut the center out of the cupcakes. Fill with cheesecake filling and top with the raspberry butter cream.
3
Place the chocolate chips and shortening in a microwave safe bowl. Heat for 30 seconds. Stir until creamy. Spoon into a plastic baggie with one tip cut off. Drizzle over the tops of the cupcakes. Keep refrigerated. Top with raspberry M&M's right before serving. Makes 24 cupcakes.
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