Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing.
Hey everyone, it's me again, Dan, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, sinfully chocolate cupcakes with raspberry buttercream icing. One of my favorites. This time, I am going to 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 favored of current trending meals in the world. It's enjoyed by millions daily. It is easy, it's fast, it tastes delicious. Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing is something that I've loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must 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 cook it.
The ingredients needed to make Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing:
- {Prepare of cupcakes.
- {Make ready 1 cup of all-purpose flour.
- {Take 1 cup of granulated sugar.
- {Make ready 1/3 cup of Special Dark Chocolate Cocoa Powder.
- {Prepare 1 tsp of baking soda.
- {Make ready 1/2 tsp of salt.
- {Prepare 1 large of egg.
- {Prepare 1/2 cup of buttermilk.
- {Prepare 1/2 cup of vegetable oil.
- {Get 3/4 tsp of vanilla.
- {Make ready 1/3 cup of boiling water.
- {Prepare of icing.
- {Prepare 1/2 cup of unsalted butter.
- {Get 1/2 cup of shortening.
- {Prepare 4 cup of powdered sugar, divided.
- {Make ready 12 oz of 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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