Chocolate Cheesecake Cupcakes with Raspberry Buttercream

 

I had this idea for a chocolate cupcake with a cheesecake center and topped with a raspberry buttercream or raspberry Italian or Swiss meringue buttercream. The combination of a chocolate cupcake with cheesecake filling sounded delicious and topped with some sort of raspberry frosting seemed like a winning combination. 

I already had a chocolate cupcake recipe, so that part of the idea was easy. Now I needed to figure out the cheesecake filling and raspberry frosting. I looked through a lot of cheesecake filling recipes looking for just the right one, I knew I wanted one that did not require baking, I wanted to add it after the cupcakes were baked and cooled. For the frosting, I ended up going with a raspberry buttercream since I would be making these at night after work. The meringue buttercreams take a bit more time and I knew I wouldn't have the time for that.

I wish I had a picture of the inside of these cupcakes, I took them to work and they disappeared so fast. The combination tasted just like I though it would, such a delicious cupcake.

Chocolate Cupcakes

Ingredients:

Chocolate Cupcakes

• 1 cup all purpose flour
• 1 cup granulated sugar
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon espresso powder
• 1/2 cup milk
• 1/4 cup canola oil
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/2 cup boiling water

Cheesecake Filling

• 1/2 cup heavy whipping cream
• 8 ounces cream cheese, room temperature
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

Raspberry Buttercream

• 1 cup frozen raspberries, thawed
• 3 tablespoons lemon juice
• 1 pound confectioner's sugar
• 1 cup unsalted butter, room temperature

Directions:

Chocolate Cupcakes

1. Preheat the oven to 325º F. Line a muffin tin with 12 cupcake liners.
2. In the bowl of a stand mixer or in a large bowl using an electric mixer, add in the flour, sugar, cocoa powder, baking powder, baking soda and espresso powder. Whisk until the mixture is well combined.
3. Add in the milk, canola oil, egg and vanilla. Mix on medium speed until well combined. Reduce the speed to low and slowly and carefully pour in the boiling water while mixing. Increase the speed to high and and beat for 1 minute.
4. Fill the cupcake liners about 1/2 full with batter, 3 tablespoons with give you a flat top and 4 tablespoons will give you a dome top.
5. Bake until an inserted toothpick comes out clean, about 20 minutes.
6. Remove the muffin tin from the oven and then remove the cupcakes from the tin and place on a cooling rack to cool completely.
7. Using a small knife to remove the center of the cupcakes.

Cheesecake Filling

1. In a small mixing bowl, beat the whipping cream until stiff peaks form. Refrigerate until needed.
2. In a large bowl, beat the cream cheese until light and fluffy. Beat in the sugar and vanilla extract and continue to beat until well mixed.
3. Gently fold the whipped cream into the cream cheese mixture. Transfer the mixture to a ziploc bag or a piping bag with a round tip attached. Cut of the corner of the ziploc bag if using.
4. Pipe the cheesecake filling into the cored out cupcakes.

Raspberry Buttercream

1. In a small saucepan, add in the raspberries and lemon juice. Cook over medium heat, stirring occasionally. As the mixture heats up, mash the raspberries. Allow the raspberries to simmer for about 10 minutes or until thicken and the consistency of jam.
2. Strain the mixture through a mesh sieve into a bowl. Cover the bowl and refrigerate.
3. In the bowl of a stand mixer, beat the butter until light and fluffy.
4. Beat in the confectioner's sugar.
5. Beat in the raspberry puree 1 tablespoon at a time until your desired consistency is reached, about 1/4 cup.
6. Transfer the buttercream to a pipping bag with desired tip attached.
7. Pipe frosting on top of the cupcakes.

Enjoy!!!

Notes:

You will have some cream cheese filling leftover. 

*Adapted from Preppy Kitchen and Mom on Timeout.