Raspberry Cheesecake Chocolate Cupcakes Recipe

Thank you so much for stopping by—if you’re anything like me, you have a soft spot for desserts that go the extra mile! These Raspberry Cheesecake Chocolate Cupcakes are the sweet, indulgent treat you didn’t know you were craving. Rich chocolate, tangy cheesecake, and fruity raspberry buttercream come together in a cupcake that’s equal parts elegant and irresistible.

What Are Raspberry Cheesecake Chocolate Cupcakes?

Think of these as a triple threat: decadent chocolate cupcakes, a surprise cheesecake center, and a crown of raspberry-infused buttercream, topped with a dreamy chocolate drizzle. They’re baked in one step and layered with flavors that are made to impress—perfect for birthdays, Valentine’s Day, or just because it’s Tuesday and you deserve it!

Why You’ll Fall in Love With These Raspberry Cheesecake Chocolate Cupcakes

These cupcakes are more than just pretty—they’re rich, creamy, and full of contrast. Here’s why we love them:

• No-fail layers: Store-bought cake mix + easy cheesecake filling = foolproof results.
• Flavor explosion: Chocolate, cheesecake, raspberry, and chocolate again? Yes, please!
• Eye-catching: They look like they came from a boutique bakery.
• Versatile: Use different jams, swap frostings, or even skip the drizzle—though I don’t recommend it.

What Do These Cupcakes Taste Like?

Imagine biting into a moist, tender chocolate cupcake and suddenly hitting a cool, creamy cheesecake center. As you finish, the sweet-tart raspberry buttercream melts on your tongue, followed by that deep, glossy chocolate drizzle. They’re a layered sensory experience—soft, creamy, and rich with just enough fruity brightness to keep you coming back for another.

Benefits of Making These Cupcakes at Home

• Cost-effective compared to bakery cupcakes with gourmet fillings.
• Customizable with your favorite jam or even fresh fruit purees.
• Make-ahead friendly—they store beautifully!
• Impressive presentation with minimal decorating skills required.

Ingredients You’ll Need

For the Chocolate Cupcakes:

• 1 box chocolate cake mix (or your favorite homemade chocolate cupcake recipe)
• Eggs, oil, and water as directed on the box

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 egg
• ½ tsp vanilla extract

For the Raspberry Frosting:

• 1 cup unsalted butter, softened
• ⅓ cup raspberry jam or seedless preserves
• 3–4 cups powdered sugar
• 1–2 tbsp heavy cream (for consistency)
• Pinch of salt

For the Chocolate Drizzle (Optional—but highly recommended!):

• ¼ cup semi-sweet chocolate chips
• 1 tsp coconut oil or butter

Tools You’ll Need

• Mixing bowls
• Electric hand mixer or stand mixer
• Muffin tin
• Cupcake liners
• Spatula and spoon
• Piping bag or zip-top bag for frosting
• Small microwave-safe bowl (for chocolate drizzle)

Additions and Substitutions

I promised you versatile, and here’s proof!

Jam swaps: Try strawberry, blackberry, or even cherry preserves instead of raspberry.

Cheesecake filling twist: Add lemon zest or mini chocolate chips to the filling.

Frosting variation: Skip the raspberry and add cocoa powder for a double-chocolate version!

Gluten-free option: Use a gluten-free chocolate cake mix—easy and just as tasty!

How to Make Raspberry Cheesecake Chocolate Cupcakes

1. Make the Cheesecake Filling

In a mixing bowl, beat cream cheese, sugar, egg, and vanilla until completely smooth. Set aside.

2. Prepare the Cupcake Batter

Follow the directions on your chocolate cake mix to prepare the batter. Line your muffin tin with paper liners.

3. Assemble the Cupcakes

Add about 1½ tablespoons of chocolate batter to each liner. Spoon in about a tablespoon of cheesecake filling, then top with another small scoop of batter to cover.

4. Bake

Bake at 350°F (175°C) for 18–22 minutes or until the tops are set and a toothpick inserted comes out mostly clean (a bit of cheesecake on the toothpick is okay!). Cool completely before frosting.

5. Make the Raspberry Frosting

Beat butter until light and fluffy. Mix in raspberry jam, then gradually add powdered sugar. Adjust consistency with heavy cream and a pinch of salt to balance the sweetness.

6. Frost and Decorate

Pipe the frosting onto the cooled cupcakes. Melt the chocolate chips and coconut oil in the microwave in 15-second bursts, stirring in between, until smooth. Drizzle over the frosted cupcakes for that stunning final touch!

What to Serve With These Cupcakes

• A chilled glass of rosé or sparkling water with lemon.
• A vanilla latte for a perfect dessert-and-coffee moment.
• Plate them with fresh raspberries or mint leaves for an elegant presentation.

Tips for the Perfect Cupcakes

• Room temperature ingredients make for smoother batters and fillings.
• Don’t overfill the liners—you want just enough to cover the cheesecake.
• Use a piping bag for a neater frosting finish.
• Let them cool completely before frosting or the buttercream will melt.

Storage Instructions

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Freeze unfrosted cupcakes for up to 2 months. Thaw, then frost fresh.
• Make-ahead tip: You can prep and chill the cheesecake filling a day in advance.

Frequently Asked Questions

Can I make these without a cake mix?

Absolutely! Just sub your favorite homemade chocolate cupcake batter.

Can I use fresh raspberries in the frosting?

Yes—but purée and strain them first to remove seeds, and reduce the heavy cream to prevent thinning the frosting.

What’s the best way to drizzle chocolate?

Use a spoon or a small zip-top bag with the corner snipped off for more control.

Conclusion

These Raspberry Cheesecake Chocolate Cupcakes are everything you want in a dessert—rich, creamy, fruity, and utterly beautiful. Whether you’re baking them for a celebration or a quiet night in, they never disappoint.

Want more recipes like this? Try my Peach Cobbler Cookies or Grilled Peaches with Honey Whipped Cream next—they’re summer in dessert form!

Share Your Bakes!

If you make these cupcakes, I’d love to see them! Pin your photos or tag me on Pinterest and share your experience. Your kitchen magic makes this community sweeter.

Nutritional Information (Per Cupcake – Approximate)

• Calories: 370
• Fat: 20g
• Carbohydrates: 45g
• Sugar: 36g
• Protein: 4g

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