How to Prepare Delicious Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing

Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing. Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing step by step. In large mixing bowl, add all dry ingredients for cupcakes. Form well in dry ingredients, add egg, buttermilk, and oil.

On low heat smash and simmer the reset of the raspberries to make a puree. The pairing of the chocolate cupcakes with the raspberry buttercream was a no-brainer. The chocolate cupcakes come from my favorite chocolate cake recipe (also demonstrated in this video) and the raspberry buttercream was an adaptation of my standard buttercream recipe. You can have Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing using 16 ingredients and 13 steps. Here is how you cook it.

Ingredients of Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing

1. Prepare of cupcakes.
2. You need of all-purpose flour.
3. Prepare of granulated sugar.
4. It's of Special Dark Chocolate Cocoa Powder.
5. You need of baking soda.
6. It's of salt.
7. Prepare of egg.
8. It's of buttermilk.
9. You need of vegetable oil.
10. It's of vanilla.
11. You need of boiling water.
12. It's of icing.
13. You need of unsalted butter.
14. It's of shortening.
15. You need of powdered sugar, divided.
16. Prepare of fresh raspberries.

I added in some unsweetened raspberry puree, hoping that it would be as. These homemade chocolate cupcakes with creamy raspberry frosting taste like an indulgent, perfect little raspberry truffle. My favorite chocolate cupcakes on the planet. They're moist, super soft, fluffy, and fudgy at the same time.

Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing step by step

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!.

Think of a really, really fudgy brownie. We've taken our amazing Buttercream Frosting recipe to the next level by adding delicious fresh raspberries. It definitely is The Best Raspberry Buttercream Frosting you've ever tasted! It used to be that fresh Raspberries were only in season in the late summer but that is not true anymore. These White Chocolate Raspberry Cupcakes are moist, tender vanilla cupcakes filled with tangy raspberry jam and topped with a silky white chocolate buttercream frosting!