Chocolate Raspberry Cupcakes With French Vanilla Frosting

Maressa Brown
Food & Party

chocolate raspberry cupcakes vanilla frostingSure, there are tons of little cupcake shops where you can buy a range of mesmerizing, creative flavors of cupcakes by the box. But there's something uniquely satisfying about crafting your own, especially when they look and taste even better than the store-bought variety ...

Enter this recipe for Chocolate Raspberry Cupcakes With French Vanilla Frosting. All I can say is, "Sign me up!" My friend, who is the very talented recipe writer and pastry chef behind the blog White Hot Oven, came up with these dreamy decadent cupcakes (pictured) and colored the French Vanilla frosting blue, having been inspired by a snow drift this past winter. She notes that you can color the frosting in a hue of your choice; I thought they could even be different pastels to resemble Easter eggs!

Chocolate Raspberry Cupcakes With French Vanilla Frosting from White Hot Oven

Makes 1 dozen cupcakes


  • 2 oz unsweetened chocolate, roughly chopped
  • 1/2 cup boiling hot water
  • 1 cup + 3 Tbsp granulated sugar
  • 1/2 cup + 3 Tbsp all-purpose flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 egg, room temperature
  • 1/4 cup canola oil
  • 3/4 tsp vanilla extract
  • 1/4 cup sour cream
  • 1/2 cup raspberry preserves

Line a cupcake tin with paper liners and set aside. Preheat oven to 325˚F.

In a small bowl pour the hot water over the chocolate. Let stand at least 5 minutes to allow it to melt. Meanwhile, whisk together sugar, flour, salt, and baking soda; set aside. In a large mixing bowl, whisk eggs until liquid, then whisk in oil, vanilla, and sour cream. Whisk the chocolate-water mixture until smooth, then add to the egg mixture. Fold in the flour mixture a third at a time until just incorporated into the batter.

Divide batter among cupcake liners filling about 3/4 of the way full. Spoon 2 teaspoons of raspberry preserves into center of each cupcake. Bake 18-20 minutes rotating halfway through. Test with a toothpick for doneness. Allow to cool before frosting.


  • 6 Tbsp whole milk
  • 3/4 cup + 2 Tbsp sugar
  • 2 1/4 tsp all-purpose flour
  • 1/8 tsp salt
  • 1 1/2 tsp vanilla
  • 2 1/2 sticks unsalted butter, softened
  • 3 Tbsp heavy cream
  • Food coloring of choice
Heat the milk and sugar in a small pot over medium heat until sugar has dissolved (about 5-7 minutes). Stir occasionally so that milk does not scorch. Remove from heat and whisk in flour, salt, and vanilla. Place over ice bath or in refrigerator to cool for 30 minutes.

Place cooled milk mixture in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl for use of a hand mixer). Cut the butter into cubes. Add butter and heavy cream to milk mixture. Mix on lowest speed until ingredients are well incorporated then increase speed to high and continue to beat for 10 minutes until light and fluffy. At this point beat in coloring to desired shade. Place in piping bag or use knife to spread on cupcakes.


Image via Margot Harris/White Hot Oven

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