Simple Way to Prepare Any-night-of-the-week Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing
by Hannah Obrien
Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, sinfully chocolate cupcakes with raspberry buttercream icing. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing is something that I have loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can cook 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
Take 1 cup all-purpose flour
Prepare 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
Make ready 1/2 cup buttermilk
Take 1/2 cup vegetable oil
Make ready 3/4 tsp vanilla
Make ready 1/3 cup boiling water
Prepare 1/2 cup unsalted butter
Prepare 1/2 cup shortening
Take 4 cup powdered sugar, divided
Make ready 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!
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