Raspberry Cheesecake Chocolate Cupcakes Recipe

Chocolate cupcakes with a cheesecake pudding center and a raspberry buttercream on top makes these cupcakes disappear whenever we take them to parties.

Yield: 24 cupcakes

Ingredients

1 box chocolate cake mix
4 ounces cream cheese, softened
1/2 cup sour cream
1/4 cup milk
1/2 package instant cheesecake pudding mix (1/2 of a 3.4 oz box of Jello)
1 cup Cool Whip
1/2 cup butter, softened
1/2 cup shortening
4 Tablespoons raspberries, smashed (keep juice with it)
4 cups powdered sugar
1/8 teaspoon salt
24 raspberry M&M�s
1/2 cup chocolate chips
1 teaspoon shortening

Instructions

2. Prepare the cake mix according to the directions on the back of the box. Fill cupcake liners 3/4 full and bake at 350 degrees for 18 minutes or until top springs back.
3. 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.
4. 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.
5. 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.
6. 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.

Notes

2. *If you cannot find the cheesecake pudding mix, feel free to substitute instant vanilla pudding mix.

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