Chocolate cupcakes with a cheesecake pudding center and a raspberry buttercream on top makes these cupcakes disappear whenever we take them to parties.
Yield: 24 cupcakes
Ingredients
1 box chocolate cake mix
4 ounces cream cheese, softened
1/2 cup sour cream
1/4 cup milk
1/2 package instant cheesecake pudding mix (1/2 of a 3.4 oz box of Jello)
1 cup Cool Whip
1/2 cup butter, softened
1/2 cup shortening
4 Tablespoons raspberries, smashed (keep juice with it)
4 cups powdered sugar
1/8 teaspoon salt
24 raspberry M&M�s
1/2 cup chocolate chips
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.
- Visit Raspberry Cheesecake Chocolate Cupcakes @ insidebrucrewlife.com for full instructions.