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I get bored with things VERY quickly and I have found myself getting bored with cupcakes. So, I decided to start branching out…attempting to create delicious cupcakes other than the usual chocolate, vanilla, etc. I used a delicious chocolate cake recipe that I originally posted here, but I topped these cupcakes with a White Chocolate Raspberry Cream Cheese Frosting making them anything but ordinary. I love the combination of chocolate and raspberry and what is better than delicious cream cheese frosting?

Chocolate Cupcake Recipe
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
2 eggs
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 Cream Cheese 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.
After the frosting was well blended, I mixed in a tad of Wilton Gel Dye in pink and mixed until thoroughly combined. I piped the frosting on using a decorating bag without a tip…I could not find the one I wanted, so I improvised and just snipped a bit off the end.

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  1. Lauren says:

    I made this icing and it is quite possibly the best thing i have ever tasted!! Thank you soo much for sharing it’s amazing!

  2. Emily says:

    How many cupcakes does this yield?

  3. msmandyjo says:

    I made these, and one person told me they were the best cupcakes they’ve ever had. I followed to the T, except I only had 1/2 the amount of regular cocoa, so I subbed 1/2 the amount w/ Hershey’s special Dark cocoa.

    1. Msmandyjo says:

      And here I am, back again 3yrs later for the frosting recipe.
      Putting it on a white almond cupcake instead of chocolate this time though :-)

    2. Jamie says:

      Thanks for stopping by.


  4. tina says:

    Thanks for the recipe!
    Loved this recipe! I made two dozen and put a peanut butter butter cream frosting and it was delicious!!!