Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup cream cheese, softened
- 1/2 cup raspberry puree
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the melted butter, eggs, vanilla extract, and buttermilk.
- Mix the wet ingredients into the dry ingredients until just combined.
- Fill each cupcake liner about 2/3 full with the batter.
- In a separate bowl, beat the cream cheese until smooth. Add the raspberry puree and powdered sugar, and mix until well combined.
- Drop a spoonful of the cheesecake mixture onto each cupcake.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool completely before serving.
Notes
- For an extra touch, top with fresh raspberries and whipped cream.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg