/assets/logos/nzww.svg
Recipe

Chocolate raspberry cheesecake cupcakes

Cheesecake flavoured cupcake are the perfect guilty pleasure.

Feb 27, 2012 3:00am
  • 45 mins cooking
  • Serves 10
    • Print
    Print

Ingredients

Chocolate raspberry cheesecake cupcakes
  • 75 gram cream cheese
  • 2 tablespoon sugar
  • 125 gram butter
  • 3/4 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup self-raising flour
  • 1 teaspoon baking powder
  • 1/4 cup cocoa
  • 1/3 cup milk
  • 1 punnet raspberries

Method

Chocolate raspberry cheesecake cupcakes
  • 1
    Preheat oven to 180°C. Beat cream cheese and sugar together until well mixed. Set aside.
  • 2
    Beat butter and second measure of sugar until pale and creamy. Add eggs one at a time, beating well after each addition.
  • 3
    Mix in vanilla and fold through sifted flour, baking powder and cocoa. Gently mix in the milk.
  • 4
    Place a heaped teaspoonful of the mixture into regular cupcake cases, then add a small spoonful of the cream cheese mixture and several raspberries. Cover with cupcake batter.
  • 5
    Bake for 15 to 20 minutes until firm to the touch. Allow to cool on a wire rack.
  • 6
    Ice with white icing and decorate with remaining the raspberries.

The Latest from Food To Love

read more from

/assets/logos/nzww.svg