Chocolate Buttermilk Cupcakes with Raspberry Cheesecake Buttercream

Every now and then you have to indulge, right? Well here is an absolutely scrumptious cupcake recipe for you to try out. This is perfect to make for when you have friends over or if you have a coworker with a birthday coming up. When I make these, I try to only leave 1 or 2 at home and then give the other cupcakes to friends/family. They are simply irresistible!

One healthy tip I will offer is that you could always make mini cupcakes with this recipe. This way you still get to have something sweet, but not a ton of calories and fat. I have a mini cupcake baking tray that has 36 mini cupcakes spaces and I have used this recipe to make them this way. You will just need to watch how long you bake them for. They obviously take a lot less time.

I plan on baking the mini cupcake version of these for my coworkers and friends for Valentine's Day this year.

Chocolate Buttermilk Cupcakes with Raspberry Cheesecake Buttercream
Serves:  24-30 cupcakes (depends on how big you make them)
Adapted by: http://www.goodlifeeats.com/2011/02/chocolate-cupcakes-with-raspberry-buttercream.html

Ingredients for cupcakes:
1/2 cup semi-sweet chocolate chips/morsels
1/2 cup all purpose flour
1/2 cup white whole wheat flour
1 1/2 cups cake flour
1 1/2 cups unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon lite salt
3 large eggs
1 1/2 cups sugar OR sugar substitute equivalent (I use splenda sugar blend equivalent)
3/4 cup butter, softened (I use light butter but it does slightly alter how the cupcakes turn out)
1 cup light sour cream
1 1/2 cup buttermilk
1 teaspoon pure vanilla extract

Ingredients for Raspberry Cheesecake Buttercream:
3/4 cup butter, softened
1/2 cup or 4 ounces light cream cheese, softened
4 - 4 1/2 cups powdered sugar
5 ounces fresh or frozen raspberries, thawed and divided
1 teaspoon pure vanilla extract

Directions:
-Preheat oven to 350 degrees. Line your muffin baking tray with cupcake cups or spray nonstick cooking spray to prevent sticking.
-Place chocolate chips in a microwavable bowl and microwave in 15 second intervals, making sure to stir each time, until chocolate chips are melted. Set aside to cool.
-In a large mixing bowl, sift together your flours, cocoa powder, baking soda, baking powder, and salt. Set aside.
-In a separate large mixing bowl, beat eggs and sugar for 5 minutes, or until it is pale and thick. I use my kitchenaid stand mixer for this, but a handheld mixer works just fine. Add in the butter and mix together with sugar and eggs until combined. Add in the melted chocolate, sour cream, and vanilla extract. Beat entire mixture until combined thoroughly.
-Now you will want to combine the wet and dry ingredients. To your wet ingredient bowl, add some of the flour mixture and beat together until blended. Now, add some of your buttermilk and blend together. Repeat with the flour and milk mixtures until all is blended together and you have a smooth batter.
-Spoon batter into the cupcake tins and bake for 18 to 25 minutes or until a toothpick is inserted and comes out clean. Remove from the oven and let cool completely before frosting.

For frosting:
-Using a stand mixer or handheld mixer, you will add the butter and cream cheese in a mixing bowl for 1 to 2 minutes or until fluffy. Slowly add 1 cup of powdered sugar to the butter/cheese mixture and beat until smooth. Add half of the raspberries and mix until combined thoroughly. Add remaining powdered sugar, 1/2 cup at a time, and beat until incorporated.
-You want the frosting to be creamy and smooth, so only use enough powdered sugar to reach this consistency.
-Add the vanilla extract and remaining raspberries and mix until light and fluffy, which is an additional 2-3 minutes.
-Chill frosting in the refrigerator for 30 minutes to help hold its shape.
-Spread onto cooled cupcakes and serve.

Enjoy! :)