Raspberry Cheesecake Chocolate Cupcakes

For the chocolate cake:
Preheat oven to 350 F. Line two 12-count cupcake pans with paper liners and set aside.

Prepare the cake mix according to the directions on the back of the box. Fill cupcake liners 3/4 full and bake at 350 F for 18 minutes or until top springs back.

Remove from the oven and let them cool completely. Using a melon scoop or cupcake corer, cut the top center out of the cupcakes. Fill with cheesecake filling and top with raspberry butter cream (instructions below). Drizzle with melted chocolate. Keep refrigerated. Top with M&Ms right before serving.

Recipe makes 24.

For the cheesecake filling:
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.

For the raspberry buttercream
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.