I probably should’ve used an electric mixer. Try other vodka and topping combinations, too!
1 (8 oz) block cream cheese, softened
1/4 cup plus 2 Tbsp sugar
1/2 tsp vanilla
1 (3.5 oz) bar super dark chocolate, melted. I used 88% cocoa; the darker the better!
1 Tbsp raspberry vodka
Actual raspberries, to top
Preheat oven to 350 degrees, and line at least 24 mini muffin cups.
Combine all ingredients except the raspberries for topping, and beat until super smooth.
Fill each muffin cup nearly to the top, and bake for 15 minutes. Top each with a raspberry, and chill completely before serving.