Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing. Vanilla cupcakes filled with jewel-like raspberry filling and topped with rich white chocolate frosting are great for any occasion, from a shower to Easter day. If using a piping bag and decorative tip to ice the cupcakes, make sure that the white chocolate is completely melted and there are no small. Home » Cakes & Cupcakes » Lemon Cupcakes with Raspberry Buttercream.
Ingredients of Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing
- Prepare of cupcakes.
- It’s 1 cup of all-purpose flour.
- Prepare 1 cup of granulated sugar.
- Prepare 1/3 cup of Special Dark Chocolate Cocoa Powder.
- Prepare 1 tsp of baking soda.
- Prepare 1/2 tsp of salt.
- Prepare 1 large of egg.
- You need 1/2 cup of buttermilk.
- Prepare 1/2 cup of vegetable oil.
- You need 3/4 tsp of vanilla.
- It’s 1/3 cup of boiling water.
- Prepare of icing.
- It’s 1/2 cup of unsalted butter.
- Prepare 1/2 cup of shortening.
- It’s 4 cup of powdered sugar, divided.
- It’s 12 oz of fresh raspberries.
These homemade chocolate cupcakes with creamy raspberry frosting taste like an indulgent, perfect little raspberry truffle. For today's cupcakes, I frosted them with my favorite raspberry frosting. It's thick, it's fruity, it's undeniably creamy, and is made with raspberry preserves. A light and zingy raspberry buttercream with a beautiful naturally pink color that will pair perfectly with almost every cake, cupcake and macaron!
Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing instructions
- 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!.
Fresh raspberries give this buttercream a wonderful zing and a beautiful soft pink color with no artificial coloring! Skip down to my Pro Tips if you're in a. The perfect marriage of chocolate and raspberry – chocolate cupcakes are filled with a fresh raspberry filling, then topped with a silky smooth raspberry chocolate Swiss Meringue Buttercream. I'm not normally one to write the forever long recipe titles, describing everything that is in a particular. In truffles, cake, ice cream… It makes me weak at the knees!