Raspberry Cheesecake Chocolate Cupcakes

• Produce

  • 4 tbsp Raspberries

• Baking & Spices

  • 1 2 package instant cheesecake pudding mix (1/2, instant
  • 1 box Chocolate cake mix
  • 1/2 cup Chocolate chips
  • 1 cup Cool whip
  • 4 cups Powdered sugar
  • 1/8 tsp Salt
  • 1/2 cup Shortening

• Dairy

  • 1/2 cup Butter
  • 4 oz Cream cheese
  • 1/4 cup Milk
  • 1/2 cup Sour cream

• Desserts

  • 24 Raspberry m&m's

Found on insidebrucrewlife.com

Description

Directions

• 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.
• In a mixing bowl, cream the butter and shortening. Add the smashed raspberries and salt and beat again. Slowly add the powdered sugar until all is incorporated. Beat the frosting until fluffy.
• Using a melon scoop or cupcake corer, cut the center out of the cupcakes. Fill with cheesecake filling and top with the raspberry butter cream.
• Place the chocolate chips and shortening in a microwave safe bowl. Heat for 30 seconds. Stir until creamy. Spoon into a plastic baggie with one tip cut off. Drizzle over the tops of the cupcakes. Keep refrigerated. Top with raspberry M&Ms right before serving. Makes 24 cupcakes.