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. So you know how I mentioned last week that our air conditioning hasn't been up to par lately and we installed fans?

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Moist chocolate cake layers, filled and frosted with a sweet and delicate raspberry Swiss meringue buttercream, for a pretty pink dessert that's sure to delight! The cake itself is rich and deeply chocolate-y. Is grainy, lumpy, stodgy buttercream getting you down? You can have Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing using 16 ingredients or deficient. Here is how you achieve that.

Ingredients of Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing

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

Do you long to be able to make yours light, creamy, whippy and delicious every time? Chocolate cupcakes are filled with a fresh raspberry filling, then topped with a silky smooth raspberry chocolate Swiss Meringue Buttercream. It's about the filling and the buttercream, but the cupcake is important as the vessel for the filling and the buttercream, so I had to mention it. Home » Cakes & Cupcakes » Lemon Cupcakes with Raspberry Buttercream.

These recipes make in approximately 50 minutes from begin to finish, and 13 paces. Get ready to screenshot these recipes to get you by means of a concerned back-to-school season!. Here is how you cook that.

Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing clue

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!.

Light and moist lemon cupcakes topped with an easy raspberry buttercream frosting. I will bring it out of the cupcake for the center and pipe icing around that. The combination of chocolate and raspberries is to die for! In truffles, cake, ice cream… It makes me weak at the knees! Spread the love this Valentine's Day with Raspberry Chocolate Cupcakes topped with two layers of rich ganache and creamy raspberry cream cheese frosting.