Chocolate Cupcakes with Raspberry Filling and Cream Cheese Icing

These cupcakes were inspired by a friend, I combined a bunch of different recipes to make these.

For the Cupcake :

• 1/4 cup cocoa powder
• 1 1/2 cups flour
• 1 1/2 tsp baking powder
• 2/3 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1/2 cup whole milk
• 1/2 cup vegetable oil

1. Preheat oven to 350.
2. Combine cocoa powder, flour and baking powder and set aside.
3. In another bowl combine sugar, eggs, vanilla, milk and vegetable oil.
4. Whisk flour mixture into egg mixture.
5. Fill cupcake liners and bake 15-20 minutes
6. Allow to cool while you prepare raspberry filling.

Raspberry Filling:

• 8 oz marscarpone cheese, chilled
• 1/2 cup raspberries (I used fresh, but you can also use frozen)
• 1/4 cup sugar

1. Use a food processor to combine filling ingredients.
2. Transfer to pastry bag with rounded tip (not a huge one, but not one that will get clogged incase any pieces of raspberry pass through)
3. Push tip gently into cupcake and squeeze into mixture until cupcake plumps up.

Cream Cheese Icing:

• 1 stick butter, at room temp
• 8 oz cream cheese (chilled from fridge)
• 1 tsp vanilla
• 4 cups powdered sugar
• 1-4 tbsp heavy cream (you will only add 1 at a time because you still want frosting to be thick)

1. Blend butter and cream cheese in your mixer.
2. Add vanilla and powdered sugar and beat until fluffy
3. Add in heavy cream until icing is consistancy you desire.
4. Pipe on cupcakes