Here’s a delicious Raspberry Cheesecake Chocolate Cupcakes recipe — rich chocolate cupcakes with a creamy raspberry cheesecake center, topped with a smooth chocolate ganache or cream cheese frosting.
🍫 Raspberry Cheesecake Chocolate Cupcakes
Makes: 12 cupcakes
Prep Time: 25 minutes
Bake Time: 20–22 minutes
🧁 Ingredients
For the Chocolate Cupcakes:
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3/4 cup (95g) all-purpose flour
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1/2 cup (40g) unsweetened cocoa powder
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3/4 tsp baking powder
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1/4 tsp baking soda
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1/4 tsp salt
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2 large eggs
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1/2 cup (100g) granulated sugar
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1/4 cup (50g) brown sugar
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1/3 cup (80ml) vegetable oil
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1 tsp vanilla extract
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1/2 cup (120ml) buttermilk (or milk + 1 tsp vinegar)
For the Raspberry Cheesecake Filling:
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6 oz (170g) cream cheese, softened
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1/4 cup (50g) granulated sugar
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1 egg yolk
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1/2 tsp vanilla extract
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1/3 cup (50g) fresh or frozen raspberries (chopped if large)
Optional Chocolate Ganache Topping:
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1/2 cup (120ml) heavy cream
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4 oz (113g) semi-sweet chocolate, finely chopped
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1 tsp butter (for shine, optional)
🧑🍳 Instructions
1. Preheat Oven and Prep Pan
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Preheat oven to 350°F (175°C).
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Line a 12-cup muffin tin with cupcake liners.
2. Make the Cheesecake Filling
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In a bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth.
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Gently fold in the raspberries. Set aside.
3. Make the Chocolate Cupcake Batter
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In one bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
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In another bowl, whisk eggs, sugars, oil, and vanilla.
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Add the dry ingredients to the wet in batches, alternating with buttermilk, mixing just until combined. Don’t overmix.
4. Assemble the Cupcakes
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Fill each cupcake liner about halfway with chocolate batter.
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Spoon about 1 tablespoon of the cheesecake filling on top.
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Optionally, swirl gently with a toothpick for a marbled look.
5. Bake
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Bake for 20–22 minutes, or until the tops spring back lightly and a toothpick (avoiding the cheesecake center) comes out mostly clean.
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Cool in pan 5 minutes, then transfer to a wire rack.
6. Optional: Make Ganache Topping
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Heat cream until just simmering. Pour over chopped chocolate, let sit 1 min, then stir until smooth.
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Cool slightly and spoon or pipe over cupcakes.
🍓 Tips
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Use fresh raspberries for less moisture, but frozen work well too (don’t thaw).
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Store cupcakes in the fridge for up to 4 days; bring to room temp before serving.
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Top with extra raspberries or chocolate shavings for garnish.