Print

Raspberry Cheesecake Chocolate Cupcakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Raspberry cheesecake chocolate cupcakes combine rich chocolate cake with a creamy cheesecake center and a swirl of raspberry. These elegant, no-frosting-needed treats are perfect for special occasions or a sweet indulgence anytime.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40–45 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • For the chocolate cupcake base:
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 large egg
  • 1/2 cup whole milk
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 1/2 cup hot water or brewed coffee
  • For the cheesecake filling:
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 1/2 tsp vanilla extract
  • 1/4 cup raspberry preserves or raspberry puree
  • Fresh raspberries, for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, mix egg, milk, oil, and vanilla. Stir into the dry ingredients, then add hot water or coffee. Mix until combined.
  4. Fill each cupcake liner halfway with chocolate batter.
  5. In a separate bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth.
  6. Spoon 1 tbsp of cheesecake filling on top of each cupcake. Swirl in 1/2 tsp raspberry preserves using a toothpick.
  7. Bake for 18–22 minutes until cupcakes are set and a toothpick comes out clean.
  8. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use strawberry preserves for variation.
  • Top with mini chocolate chips before baking for extra texture.
  • Add raspberry liqueur to the cheesecake for an adult twist.
  • Store in the fridge in an airtight container for up to 5 days.
  • Freeze for up to 1 month; thaw overnight in the fridge.

Nutrition

Find it online: https://allcookedup.com/raspberry-cheesecake-chocolate-cupcakes/