Chocolate Cupcakes with White Chocolate Raspberry ButtercreamPosted: April 19, 2009
I needed something new to bake for my family visiting and saw this recipe and knew this was what I wanted to make. I was so surprised how easy it was to whip up. One bowl for the batter was all it took. The cupcakes were delicious, very very moist, and a deep dark chocolate taste which compliments the raspberry frosting perfectly! I also added a bit less water and some HOT coffee to deepen the chocolate taste!! SOO GOOD!
These would be great with any flavor butter cream, but we enjoyed the raspberry taste!! The white chocolate in the frosting made it very creamy and rich. I did tint mine pink to add to the raspberry idea!!!
2 cups flour
2 cups sugar
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup unsweetened cocoa
1 cup oil (I use canola)
2 cups hot water-I did add a half cup less water and added a half cup HOT coffee
2 teaspoons vanilla
Preheat oven to 350 degrees. Mix everything in a bowl until you get a thin batter. I then poured the batter into muffin tins with cupcake liners. Bake them at 350 degrees until a toothpick inserted in the center comes out clean. My cupcakes baked for about 19 -20 minutes. Yields 20 cupcakes.
White chocolate raspberry frosting:
1 stick of unsalted butter (room temp)
1 8 ounce package of cream cheese (room temp)
6 ounces melted white chocolate (I used Ghirardelli White Chocolate Baking Bars)
1/2 teaspoon vanilla
2 teaspoons raspberry extract
4 1/2 to 5 cups powdered sugar (depends on your desired consistency)Melt the white chocolate in a double boiler over simmering water NOT boiling. Once the chocolate is melted, set aside to cool slightly.
Beat cream cheese in a mixing bowl until smooth and creamy, gradually add in melted white chocolate and beat until smooth. Beat in butter, vanilla and raspberry extracts.
Gradually beat in the powdered sugar until it is all incorporated and smooth. Tint and frost cupcakes.