Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing
Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, sinfully chocolate cupcakes with raspberry buttercream icing. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have 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:
  1. Take cupcakes
  2. Prepare 1 cup all-purpose flour
  3. Prepare 1 cup granulated sugar
  4. Take 1/3 cup Special Dark Chocolate Cocoa Powder
  5. Take 1 tsp baking soda
  6. Get 1/2 tsp salt
  7. Prepare 1 large egg
  8. Get 1/2 cup buttermilk
  9. Prepare 1/2 cup vegetable oil
  10. Get 3/4 tsp vanilla
  11. Prepare 1/3 cup boiling water
  12. Take icing
  13. Prepare 1/2 cup unsalted butter
  14. Prepare 1/2 cup shortening
  15. Take 4 cup powdered sugar, divided
  16. Make ready 12 oz fresh raspberries
Instructions to make Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing:
  1. Preheat oven to 300' and line cupcake pan with liners.
  2. In large mixing bowl, add all dry ingredients for cupcakes. Whisk together.
  3. Form well in dry ingredients, add egg, buttermilk, and oil. Mix well.
  4. Add vanilla and boiling water. (You can bring water to boil in a small cup in microwave, about 45 seconds) Mix well.
  5. Pour cupcake batter into cupcake liners, just over half way full.
  6. Bake at 300' for 20~25 minutes, until toothpick comes out clean.
  7. Let set for a few minutes in pan, then remove to cool.
  8. 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.
  9. In medium mixing bowl, blend butter and shortening together until smooth.
  10. Add first 3 cups of powdered sugar, gradually, mixing well.
  11. Add 4 tablespoons of raspberry puree. Mix well.
  12. Mix in last of powdered sugar to achieve desired consistency.
  13. 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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