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We hope you got insight from reading it, now let’s go back to sinfully chocolate cupcakes with raspberry buttercream icing recipe. To make sinfully chocolate cupcakes with raspberry buttercream icing you only need 16 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to cook Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing:
- Get cupcakes
- Take 1 cup all-purpose flour
- Get 1 cup granulated sugar
- You need 1/3 cup Special Dark Chocolate Cocoa Powder
- Use 1 tsp baking soda
- Use 1/2 tsp salt
- Provide 1 large egg
- Get 1/2 cup buttermilk
- Prepare 1/2 cup vegetable oil
- You need 3/4 tsp vanilla
- Take 1/3 cup boiling water
- Take icing
- Prepare 1/2 cup unsalted butter
- Use 1/2 cup shortening
- Get 4 cup powdered sugar, divided
- You need 12 oz fresh raspberries
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!
Make sure to add cooled and thickened raspberry puree to the frosting. For the chocolate buttercream frosting: In the bowl of an electric stand mixer fitted with the paddle attachment cream butter until fluffy. Puree the raspberries and then run the pureed raspberries through a sieve. You want a smooth yet stiff buttercream icing that will be easy to pipe. The combination of raspberry and chocolate is perfect!
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