Raspberry Cheesecake Chocolate Cupcakes

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

Raspberry Cheesecake Chocolate Cupcakes

Ingredients
  1. 1 box chocolate cake mix
  2. 4 ounces cream cheese, softened
  3. 1/2 cup sour cream
  4. 1/4 cup milk
  5. 1/2 package instant cheesecake pudding mix (1/2 of a 3.4 oz box of Jello)
  6. 1 cup Cool Whip
  7. 1/2 cup butter, softened
  8. 1/2 cup shortening
  9. 4 Tablespoons raspberries, smashed (keep juice with it)
  10. 4 cups powdered sugar
  11. 1/8 teaspoon salt
  12. 24 raspberry M&M’s
  13. 1/2 cup chocolate chips
  14. 1 teaspoon shortening

Instructions
  • 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.