Description

These Raspberry Cheesecake Chocolate Cupcakes are a triple-layer delight with moist chocolate cake, a creamy cheesecake center, and tangy raspberry buttercream, finished with a rich chocolate drizzle. They’re stunning to serve, easy to make, and taste like a bakery masterpiece—perfect for birthdays, holidays, or just a sweet moment to treat yourself!

Ingredients

For the Chocolate Cupcakes:

1 box chocolate cake mix

Eggs, oil, and water (as directed on 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 (adjust for consistency)

Pinch of salt

For the Chocolate Drizzle (optional but worth it!):

¼ cup semi-sweet chocolate chips

1 tsp coconut oil or butter

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Instructions

Make the Cheesecake Filling:
In a medium bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy. Set aside.
Prepare Cupcake Batter:
Make the chocolate cake batter following the directions on the box. Line a muffin tin with cupcake liners.
Assemble Cupcakes:
Add 1½ tablespoons of chocolate batter to each liner. Spoon 1 tablespoon of cheesecake filling into the center. Top with a small spoonful of batter to just cover the filling.
Bake:
Bake at 350°F (175°C) for 18–22 minutes, or until the tops are set and a toothpick inserted into the cake (not the cheesecake center) comes out clean. Let cool completely.
Make the Raspberry Frosting:
Beat butter until light and fluffy. Add raspberry jam and mix well. Gradually add powdered sugar, then mix in heavy cream and a pinch of salt until the frosting is fluffy and spreadable.
Decorate:
Pipe or spread the raspberry frosting onto cooled cupcakes. Melt chocolate chips with coconut oil in the microwave in 15-second intervals until smooth, then drizzle over the frosted cupcakes.

Notes

For best results, bring your cream cheese and butter to room temperature before mixing—no lumps, just smooth deliciousness!

You can swap raspberry jam for any seedless fruit preserve (strawberry and blackberry work beautifully).

Use a piping bag or a plastic bag with the tip snipped for a clean frosting finish.

These cupcakes keep well in the fridge for up to 5 days. Just bring them to room temp before serving for the best texture.

Want to freeze them? Freeze unfrosted cupcakes for up to 2 months. Thaw, frost, and drizzle fresh for peak flavor and presentation.