Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing. Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing. Raspberry Chocolate Cupcakes are a classic flavor combination. Rich chocolate cupcakes topped with delicious raspberry icing using fresh Raspberry Chocolate Cupcakes.

Chocolate Cupcakes With Raspberry Buttercream Frosting. Chocolate cake is, hands-down, the most popular flavor of any cake. It can be simple or fancy, but it is the most beloved of all cakes. You can cook Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing using 16 ingredients and 13 steps. Here is how you cook it.

Ingredients of Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing

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

And, when you place a crown of decadent raspberry buttercream frosting on top, it reigns supreme in the all the world of cake. In the bowl of a stand mixer fitted with a paddle attachment, mix the cake flour, sugar, cocoa powder, ground cinnamon, and salt on low speed until combined. Add the butter and buttermilk and mix on low until moistened. Make the cupcakes: In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined.

Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing step by step

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!.

In a food processor or blender, puree the raspberries. Pour raspberries through a fine sieve into a bowl, pressing on solids, to eliminate the seeds. Place butter, half of the powdered sugar, and raspberry puree into mixing bowl. Beat over low speed until well-blended. Use a sharp knife to cut a cone out of the center of each cupcake.