Description
Sweet raspberry chocolate cupcakes blend rich cocoa with tangy berry notes in a delightful dessert. Chocolate lovers will savor this elegant treat that balances intense flavors with creamy smooth textures.
Ingredients
Scale
- 8 oz (226 g) cream cheese
- 2 large eggs
- ½ cup whole or 2% milk
- ¾ cup all-purpose flour
- ½ cup unsweetened natural cocoa powder
- ¾ cup granulated sugar
- ⅓ cup granulated sugar
- ½ cup mini semisweet chocolate chips
- ¼ cup canola or vegetable oil
- ½ cup water
- 2 tsps vanilla extract
- 2 tsps apple cider or distilled white vinegar
- ¾ tsp baking powder
- ¾ tsp baking soda
- ¾ tsp kosher salt
Instructions
- Preparation: Remove cream cheese from refrigerator and allow to soften at room temperature for 30 minutes. Preheat oven to 350°F with rack positioned in middle position.
- Cream Cheese Mixture: Whip cream cheese with vanilla extract until light and fluffy. Incorporate sugar, egg, and salt, beating until smooth. Gently fold mini chocolate chips throughout the mixture.
- Chocolate Batter Base: In a mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk thoroughly to eliminate lumps. Add remaining egg, milk, oil, vinegar, and vanilla extract. Whisk until ingredients are fully integrated.
- Liquid Integration: Bring water to a gentle simmer in a small saucepan, then remove from heat. Gradually pour hot water into chocolate batter, whisking continuously to create a smooth, thin consistency.
- Cupcake Assembly: Line muffin pan with paper liners. Fill each liner three-quarters full with chocolate batter. Top each cupcake with a generous dollop of cream cheese mixture, distributing evenly.
- Baking Process: Transfer muffin pan to preheated oven and bake for 25 minutes, or until a toothpick inserted into center comes out clean. Allow cupcakes to rest in pan for 10 minutes, then transfer to wire rack for complete cooling.
Notes
- Soften Cream Cheese Strategically: Let cream cheese sit at room temperature for exactly 30 minutes to achieve perfect smooth texture without becoming too warm.
- Prevent Lumpy Batter: Whisk dry ingredients thoroughly and beat cream cheese mixture carefully to eliminate potential clumps for a silky-smooth consistency.
- Check Baking Precision: Use a toothpick test to confirm cupcake doneness; clean toothpick indicates perfectly baked chocolate bottoms with creamy cheese tops.
- Storage Secret: Cool cupcakes completely on wire rack before storing to maintain ideal texture and prevent condensation that could make bottoms soggy.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 230
- Sugar: 21 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg