Preheat oven to 325°F. Line a muffin tin with muffin liners.
In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth, about 3 minutes.
Add sugar gradually and beat until lighter and fluffier.
Add eggs, one at a time, beating well with each addition.
Add in the vanilla.
Add the flour all at once and mix until just combined.
Add in buttermilk with mixer on low and mix until just incorporated.
Fold in the chocolate chunks and raspberries.
Remove bowl from stand mixer and scrape with a rubber spatula to get every last bit of ingredient incorporated.