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

Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, sinfully chocolate cupcakes with raspberry buttercream icing. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing is something that I have loved my whole life.

To get started with this recipe, we must 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:
  1. Get cupcakes
  2. Make ready 1 cup all-purpose flour
  3. Take 1 cup granulated sugar
  4. Get 1/3 cup Special Dark Chocolate Cocoa Powder
  5. Make ready 1 tsp baking soda
  6. Take 1/2 tsp salt
  7. Get 1 large egg
  8. Prepare 1/2 cup buttermilk
  9. Take 1/2 cup vegetable oil
  10. Prepare 3/4 tsp vanilla
  11. Prepare 1/3 cup boiling water
  12. Get icing
  13. Get 1/2 cup unsalted butter
  14. Get 1/2 cup shortening
  15. Make ready 4 cup powdered sugar, divided
  16. Make ready 12 oz fresh raspberries
Steps 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!

So that’s going to wrap it up for this exceptional food sinfully chocolate cupcakes with raspberry buttercream icing recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!