Try this Raspberry Cheesecake Chocolate Cupcakes recipe.
- 1/2 cup butter softened
- 1/4 cup milk
- 1/2 cup shortening
- 1/2 cup sour cream
- 1/8 teaspoon salt
- 1/2 cup chocolate chips
- 4 ounces cream cheese softened
- 1 cup cool whip
- 4 cups powdered sugar
- 1 teaspoon shortening
- 1 box chocolate cake mix
- 1/2 package instant cheesecake pudding mix (1/2 of a 3
- 4 tablespoons raspberries smashed (keep juice with it)
- 24 raspberry m&m’s
- Carbohydrate 10.0056084747277 g
- Cholesterol 18.8642380142779 mg
- Fat 11.2180172981159 g
- Fiber 0.289873267330912 g
- Protein 0.948954974440951 g
- Saturated Fat 6.5257777738227 g
- Serving Size 1 1 cupcake (38g)
- Sodium 52.0483976617744 mg
- Sugar 9.71573520739676 g
- Trans Fat 0.77746614503005 g
- Calories 141 calories
Step-by-step
- 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.
- 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.
- 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.
- 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.
Why is the center collapsing after coring? Removing structural crumb from the interior requires precision; leave at least a quarter-inch perimeter of cake intact so the walls do not buckle under the weight of the cheesecake filling. Cooled baked goods must reach room temperature completely before coring to prevent the surrounding crumb from tearing unevenly.
Adapting Dietary Constraints Without Compromising Texture
Modifying this formulation for alternative diets involves understanding how individual ingredients function mechanically. Replacing dairy butter with plant-based margarine requires a product containing at least 80 percent fat to maintain the proper emulsion during creaming, otherwise the frosting will break and separate. Instant pudding mixes rely on modified starches that thicken through liquid absorption, meaning soy or almond milk substitutes will set successfully provided they contain adequate protein content.
- Prevent curdling by ensuring cream cheese and sour cream are at 68 degrees Fahrenheit before mixing.
- Melt chocolate chips with shortening at 30-second intervals to prevent scorching the cocoa solids.
- Store the finished cupcakes in the refrigerator immediately due to the dairy content in the filling and frosting.
