I tire of the same old desserts quickly, and recently I found myself craving something different from the usual chocolate or vanilla cupcakes. I took a rich chocolate cupcake recipe I originally shared elsewhere and topped these cupcakes with a white chocolate raspberry cream cheese frosting for a flavor combination that feels special. Chocolate and raspberry are a classic match, and pairing them with a smooth cream cheese frosting makes these cupcakes anything but ordinary.
Chocolate Cupcake Recipe
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup unsweetened cocoa powder
1 cup vegetable or canola oil
2 cups hot water
2 large eggs
2 teaspoons vanilla extract
Preheat your oven to 350°F (175°C). Combine all ingredients in a bowl and mix until you have a thin, smooth batter. Line a muffin tin with cupcake liners and fill each about two-thirds full with batter. Bake at 350°F until a toothpick inserted in the center comes out clean, about 19–20 minutes. This recipe yields approximately 20 cupcakes.
White Chocolate Raspberry Cream Cheese Frosting
1 stick (4 tablespoons) unsalted butter, room temperature
1 (8-ounce) package cream cheese, room temperature
6 ounces white chocolate, melted and slightly cooled
1/2 teaspoon vanilla extract
2 teaspoons raspberry extract
4 1/2 to 5 cups powdered sugar, adjusted to desired consistency
Directions
- Melt the white chocolate gently using a double boiler over simmering (not boiling) water. Remove from heat and let cool slightly so it won’t melt the cream cheese.
- Beat the cream cheese in a mixing bowl until smooth and creamy. Gradually add the melted white chocolate and beat until fully combined and smooth.
- Add the butter, vanilla, and raspberry extracts and beat until incorporated.
- Gradually add the powdered sugar, beating until the frosting reaches your desired sweetness and consistency.
Enjoy!
