Chocolate Cupcakes with a White Chocolate Rasberry Cream Cheese Frosting

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)

Directions

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.