I made these for my husband's surprise birthday dinner at Spaghetti Warehouse.
I had made some white chocolate raspberry cheesecake, and wanted to make them again for his party, but there was an issue. The restaurant was in Arlington, and I couldn't risk carrying cheesecake in the car that long. So, I had to think up an equally delicious alternative. These cupcakes are flavorful, moist, and rich.
The raspberry cake is very moist and has fresh raspberry purée mixed into the batter. The icing is cheesecake-inspired (however, I ran out of vanilla extract 😥), so it actually tastes like cheesecake filling. The cupcakes are topped with Oreo cookie crumbs and shattered white chocolate pieces. I'm telling you, you honestly cannot eat more than one in one sitting.
I had intended on adding a raspberry purée filling, but I forgot, and was running out of time. By the time I had remembered, I had already started icing them.