Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing. These homemade chocolate cupcakes with creamy raspberry frosting taste like an indulgent, perfect little raspberry truffle. For today's cupcakes, I frosted them with my favorite raspberry frosting. It's thick, it's fruity, it's undeniably creamy, and is made with raspberry preserves.

Raspberry Chocolate Cupcakes are a classic flavor combination. Rich chocolate cupcakes topped with delicious raspberry icing using fresh Raspberry Chocolate Cupcakes. So you know how I mentioned last week that our air conditioning hasn't been up to par lately and we installed fans? You can cook Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing using 16 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing

Prepare of cupcakes.
You need 1 cup of all-purpose flour.
Prepare 1 cup of granulated sugar.
Prepare 1/3 cup of Special Dark Chocolate Cocoa Powder.
You need 1 tsp of baking soda.
It's 1/2 tsp of salt.
Prepare 1 large of egg.
It's 1/2 cup of buttermilk.
You need 1/2 cup of vegetable oil.
Prepare 3/4 tsp of vanilla.
It's 1/3 cup of boiling water.
Prepare of icing.
You need 1/2 cup of unsalted butter.
Prepare 1/2 cup of shortening.
It's 4 cup of powdered sugar, divided.
You need 12 oz of fresh raspberries.

In this tutorial we show you how to make: - Chocolate Cupcakes Filled with Raspberry Compote. Vanilla cupcakes filled with jewel-like raspberry filling and topped with rich white chocolate frosting are great for any occasion, from a shower Cook's Note: If using a piping bag and decorative tip to ice the cupcakes, make sure that the white chocolate is completely melted and there are no small chunks. In truffles, cake, ice cream… It makes me weak at the knees! I made these cupcakes a few times over the last month trying to find the perfect chocolate cupcake and I will use it as a filling next time and do a vanilla buttercream frosting.

Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing instructions

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!.

Put the chocolate in a heatproof bowl over a pan of barely simmering water (make sure the bowl isn 't touching the water). Home » Dessert » Cakes/Cupcakes » Chocolate Cupcakes with Chocolate Buttercream The frosting: Although I love a great moist and delicious homemade chocolate cupcake, the My icing was very bitter. I already tried adding more milk and powdered sugar, but that's. Home » Cakes & Cupcakes » Lemon Cupcakes with Raspberry Buttercream. Light and moist lemon cupcakes topped with an easy raspberry buttercream frosting.