The frosting itself contains roughly broken up pieces of bunny grahams and rehydrated tart cherries. I thought of pureeing all these ingredients together to make a smooth, rich buttercream/cream cheese frosting, but, instead, I decided to leave it chunky and thick. So it seems the frosting is a dessert in itself :) -- especially in these cupcakes, where it's 50% of the actual dessert :). I have to admit, I made more frosting than expected, but I didn't want to waste...so I used a cookie dough scooper to top the cupcakes with a generous serving of frosting. Make sure you follow all of the instructions on the recipe card below. Don't overlook the last step, where you're asked to devour the cupakes then BRUSH your teeth; these sweet and decadent cupucakes are cavity-causing ;)!
Kitchen notes for Double Chocolate Razzcherry Cheesecake Cupcakes
For cakes and cupcakes, bring eggs and dairy closer to room temperature so the batter emulsifies cleanly. Fill cupcake liners about two-thirds full for an even dome. Cool completely before frosting so the topping does not melt into the crumb.
Storage: cool completely, then keep in an airtight container at room temperature for up to three days, or refrigerate when the recipe includes cream cheese, custard, or fresh dairy toppings.
Serving ideas: for leftovers of Double Chocolate Razzcherry Cheesecake Cupcakes, rethink the plate — toast slices, fold into a lunchbox, or warm gently and top with yoghurt or a fried egg when the recipe style allows.
Food safety reminder: refrigerate perishable fillings promptly, and when reheating leftovers, bring them to a steaming hot temperature throughout.
Further reading: BBC Good Food baking guidance.