Easiest Way to Prepare Homemade Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing

Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing

Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing is something that I’ve loved my whole life.

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, sinfully chocolate cupcakes with raspberry buttercream icing. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

To get started with this recipe, we have to 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.

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The ingredients needed to make Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing :

  1. Make ready of cupcakes.
  2. Take 1 cup of all-purpose flour.
  3. Take 1 cup of granulated sugar.
  4. Take 1/3 cup of Special Dark Chocolate Cocoa Powder.
  5. Get 1 tsp of baking soda.
  6. Prepare 1/2 tsp of salt.
  7. Prepare 1 large of egg.
  8. Make ready 1/2 cup of buttermilk.
  9. Take 1/2 cup of vegetable oil.
  10. Get 3/4 tsp of vanilla.
  11. Take 1/3 cup of boiling water.
  12. Take of icing.
  13. Make ready 1/2 cup of unsalted butter.
  14. Get 1/2 cup of shortening.
  15. Get 4 cup of powdered sugar, divided.
  16. Take 12 oz of fresh raspberries.

Steps to make Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing :

  1. Preheat oven to 300' and line cupcake pan with liners..
  2. In large mixing bowl, add all dry ingredients for cupcakes. Whisk together..
  3. Form well in dry ingredients, add egg, buttermilk, and oil. Mix well..
  4. Add vanilla and boiling water. (You can bring water to boil in a small cup in microwave, about 45 seconds) Mix well..
  5. Pour cupcake batter into cupcake liners, just over half way full..
  6. Bake at 300' for 20~25 minutes, until toothpick comes out clean..
  7. Let set for a few minutes in pan, then remove to cool..
  8. 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..
  9. In medium mixing bowl, blend butter and shortening together until smooth..
  10. Add first 3 cups of powdered sugar, gradually, mixing well..
  11. Add 4 tablespoons of raspberry puree. Mix well..
  12. Mix in last of powdered sugar to achieve desired consistency..
  13. 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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