Raspberry Cheesecake Chocolate Cupcakes

We left the school not knowing what the other one was thinking. I couldn’t imagine what my parents were thinking either. Grace was able to pass my phone number on to Jeremy, and he called me a few days later.

Through the next few months we kept in touch, mostly through the phone and mail. He was in Indiana and I was in Pennsylvania, so we had a few opportunities to visit each other, too. We stayed together as a couple through all of it. That fall I moved to Indiana and got a job, so we could be closer. We were engaged in December, and then married in May.

Ingredients

• 1 box chocolate cake mix
• 4 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup milk
• 1/2 package instant cheesecake pudding mix (1/2 of a 3.4 oz box of Jello)
• 1 cup Cool Whip
• 1/2 cup butter, softened
• 1/2 cup shortening
• 4 Tablespoons raspberries, smashed (keep juice with it)
• 4 cups powdered sugar
• 1/8 teaspoon salt
• 24 raspberry M&M’s
• 1/2 cup chocolate chips
• 1 teaspoon shortening

Instructions :

1. Prepare the cake mix according to the directions on the back of the box. Fill cupcake liners 3/4 full and bake at 350 degrees for 18 minutes or until top springs back.
2. Let cool completely.In a mixing bowl, beat the cream cheese and sour cream on low until creamy. Add the milk and pudding mix and beat until mixed. Fold in the Cool Whip. Set aside.
3. In a mixing bowl, cream the butter and shortening. Add the smashed raspberries and salt and beat again. Slowly add the powdered sugar until all is incorporated. Beat the frosting until fluffy.

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