Chocolate Raspberry Cupcakes

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I made these cupcakes for a wedding shower over the summer & it got such a great response that I made them again for my husband's birthday. We loved them! They are chocolate cupcakes with a "secret" filling of raspberries. If you like the combination of chocolate and raspberries, then these are for you. Especially with the chocolate cream cheese frosting - anything would taste good frosted with this frosting!

Chocolate Raspberry Cupcakes

1/2 cup (1 stick) butter, room temp

1-1/4 cups sugar

2 large eggs, room temp

3/4 cup flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsweetened cocoa powder

1/2 cup milk

1 teaspoons vanilla

1 cup sour cream

1 cup chocolate chips

Raspberry Filling

2 bags frozen raspberries

1/4 cup sugar

Chocolate Cream Cheese Frosting

8 oz. cream cheese

1 stick unsalted butter, room temperature

1/2 cups cocoa powder, unsweetened

1 tsp. vanilla

4 cups powdered sugar, sifted

Preheat oven to 375F degrees.

Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until well combined.

Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine. Measure out the milk, vanilla and sour cream and stir to combine.

Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry. Mix in the chocolate chips.

Scoop batter into cupcake liners 2/3s full. Turn oven down to 350 degrees and bake cupcakes for about 22-25 minutes or until a toothpick comes out clean.

While the cupcakes are cooling, puree the raspberries (leave them a little bit thick) and then mix in the sugar. You can taste the filling to see if it is sweet enough for you and adjust the sugar accordingly. Fill a pastry bag with the filling and put a regular tip on it and place it directly in the center of the cupcake. Press out filling while slowly pulling the bag up and out. It will look like this...

After you are done filling the cupcakes, blend the cream cheese and butter on low until creamy. Add the cocoa, vanilla and sugar on low until moist. Increase the speed and beat until fluffy. Don't forget to sift the sugar! It really makes a big difference in the texture of the frosting.

Pipe it onto the cupcake to cover up the raspberry filling and garnish with a fresh raspberry. They are pretty and delicious!