Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, sinfully chocolate cupcakes with raspberry buttercream icing. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing is something that I have loved my entire life.
Chocolate cupcakes are filled with a fresh raspberry filling, then topped with a silky smooth raspberry chocolate Swiss Meringue Buttercream. It's about the filling and the buttercream, but the cupcake is important as the vessel for the filling and the buttercream, so I had to mention it. These homemade chocolate cupcakes with creamy raspberry frosting taste like an indulgent, perfect little raspberry truffle.
To begin with this particular recipe, we have to first prepare a few components. You can cook sinfully chocolate cupcakes with raspberry buttercream icing using 16 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing:
- Get cupcakes
- Make ready 1 cup all-purpose flour
- Take 1 cup granulated sugar
- Make ready 1/3 cup Special Dark Chocolate Cocoa Powder
- Get 1 tsp baking soda
- Make ready 1/2 tsp salt
- Take 1 large egg
- Get 1/2 cup buttermilk
- Prepare 1/2 cup vegetable oil
- Take 3/4 tsp vanilla
- Make ready 1/3 cup boiling water
- Get icing
- Take 1/2 cup unsalted butter
- Take 1/2 cup shortening
- Take 4 cup powdered sugar, divided
- Get 12 oz fresh raspberries
How many days in advanced can I make Buttercream frosting? These Chocolate Sour Cream Cupcakes with Raspberry Cheesecake Buttercream (that's a mouthful, isn't it?) is our new favorite It's always nice to discover something like these Chocolate Sour Cream Cupcakes with Raspberry Cheesecake Buttercream hanging out in the freezer a few. Whip up these raspberry-filled cupcakes topped with vanilla buttercream for a sweet treat that's perfect for a party. A delicious chocolate cupcake with a gooey raspberry preserve filling, and classic vanilla buttercream icing!
Instructions to make Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing:
- Preheat oven to 300' and line cupcake pan with liners.
- In large mixing bowl, add all dry ingredients for cupcakes. Whisk together.
- Form well in dry ingredients, add egg, buttermilk, and oil. Mix well.
- Add vanilla and boiling water. (You can bring water to boil in a small cup in microwave, about 45 seconds) Mix well.
- Pour cupcake batter into cupcake liners, just over half way full.
- Bake at 300' for 20~25 minutes, until toothpick comes out clean.
- Let set for a few minutes in pan, then remove to cool.
- Separate out 12 pretty raspberries for topping cupcakes. On low heat smash and simmer the reset of the raspberries to make a puree. Set aside.
- In medium mixing bowl, blend butter and shortening together until smooth.
- Add first 3 cups of powdered sugar, gradually, mixing well.
- Add 4 tablespoons of raspberry puree. Mix well.
- Mix in last of powdered sugar to achieve desired consistency.
- When cupcakes are completely cooled, icing then however you'd like, and top each cupcake with one pretty raspberry and serve!
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