Description
Delightful chocolate cupcakes with creamy cheesecake filling and fresh raspberries, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup fresh raspberries
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix together the flour, cocoa powder, and granulated sugar in a bowl.
- Cream together the softened butter, eggs, vanilla extract, and milk in another bowl. Gradually combine the dry ingredients into the wet ingredients until just mixed.
- Mix cream cheese, powdered sugar, and lemon juice in a separate bowl until smooth.
- Fill each cupcake liner halfway with chocolate batter, add a dollop of the cream cheese mixture, and top with a few raspberries. Finish with more chocolate batter to cover.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool before serving.
Notes
For best results, ensure ingredients are at room temperature and do not overmix the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg