Moist, luscious, fruity and irresistibly decadent raspberry cheesecake chocolate cupcakes.
Author:Caroline Jones
Prep Time:25 minutes
Cook Time:20 minutes
Total Time:45 minutes
Yield:12 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup sugar
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1/2 cup plain yogurt or sour cream
1/2 cup warm water
1 cup fresh or frozen raspberries
2 tablespoons sugar
1 teaspoon cornstarch mixed with 1 teaspoon water (slurry)
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup whipping cream, cold
Fresh raspberries and berry sauce for topping
Instructions
Preheat oven to 350°F (175°C) and line muffin tin with cupcake liners.
In a bowl, whisk flour, cocoa powder, baking soda, and salt.
In another bowl, whisk sugar, oil, eggs, vanilla, yogurt, and warm water until smooth.
Combine wet and dry ingredients just until no lumps remain.
Fill cupcake liners 2/3 full and bake 18–20 minutes. Cool completely.
In a small saucepan, combine raspberries and sugar. Heat until berries break down. Add cornstarch slurry and stir until thickened. Cool and spoon into center of each cupcake by coring out a small piece.
Beat cream cheese until smooth. Add powdered sugar and vanilla. Beat in cold cream gradually until fluffy. Pipe on top of filled cupcakes.
Top with fresh raspberries and drizzle berry sauce for extra indulgence.
Notes
Serve chilled for a creamy contrast to the rich chocolate base.
Pair with mint tea or a hot cup of espresso.
Add crushed cookies or nuts on top for extra crunch.
Make the raspberry compote ahead for quick assembly.
Use dairy-free cream cheese and coconut cream for a vegan option.
Add a pinch of lemon zest to the frosting for a fresh twist.