Hello, I’m Laura. Today, I will show you a way to make sinfully chocolate cupcakes with raspberry buttercream icing recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing Recipe
Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have sinfully chocolate cupcakes with raspberry buttercream icing using 16 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing:
- Make ready cupcakes
- Make ready 1 cup all-purpose flour
- Take 1 cup granulated sugar
- Prepare 1/3 cup Special Dark Chocolate Cocoa Powder
- Make ready 1 tsp baking soda
- Take 1/2 tsp salt
- Make ready 1 large egg
- Prepare 1/2 cup buttermilk
- Take 1/2 cup vegetable oil
- Make ready 3/4 tsp vanilla
- Prepare 1/3 cup boiling water
- Make ready icing
- Prepare 1/2 cup unsalted butter
- Make ready 1/2 cup shortening
- Get 4 cup powdered sugar, divided
- Get 12 oz fresh raspberries
Steps 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!
So that’s going to wrap it up with this special dish sinfully chocolate cupcakes with raspberry buttercream icing recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
