Hi, I am Joana. Today, I’m gonna show you how to make sinfully chocolate cupcakes with raspberry buttercream icing recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. 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 recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing is something which I have loved my entire life. They’re nice and they look fantastic.
To be with this particular recipe, we must first 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 that.
The ingredients needed to make Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing:
- Prepare cupcakes
- Take 1 cup all-purpose flour
- Get 1 cup granulated sugar
- Prepare 1/3 cup Special Dark Chocolate Cocoa Powder
- Take 1 tsp baking soda
- Prepare 1/2 tsp salt
- Take 1 large egg
- Get 1/2 cup buttermilk
- Make ready 1/2 cup vegetable oil
- Get 3/4 tsp vanilla
- Make ready 1/3 cup boiling water
- Prepare icing
- Get 1/2 cup unsalted butter
- Get 1/2 cup shortening
- Prepare 4 cup powdered sugar, divided
- Prepare 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!
So that’s going to wrap this up with this distinctive dish sinfully chocolate cupcakes with raspberry buttercream icing recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
