Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing. We've taken our amazing Buttercream Frosting recipe to the next level by adding delicious fresh raspberries. It definitely is The Best Raspberry Buttercream Frosting you've ever tasted! It used to be that fresh Raspberries were only in season in the late summer but that is not true anymore.
On low heat smash and simmer the reset of the raspberries to make a puree. This frosting is a sort of hybrid using chocolate ganache and a Chocolate butter crem to make a rich, creamy Decadent frosting. It is not as sweet as a standard buttercream, the ganache provides a richer chocolate, very silky smooth touch. You can make Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing using 16 ingredients and 13 steps. Here is how you achieve that.
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.
- You need 1/3 cup of Special Dark Chocolate Cocoa Powder.
- You need 1 tsp of baking soda.
- You need 1/2 tsp of salt.
- It’s 1 large of egg.
- It’s 1/2 cup of buttermilk.
- You need 1/2 cup of vegetable oil.
- It’s 3/4 tsp of vanilla.
- It’s 1/3 cup of boiling water.
- You need of icing.
- It’s 1/2 cup of unsalted butter.
- It’s 1/2 cup of shortening.
- It’s 4 cup of powdered sugar, divided.
- You need 12 oz of fresh raspberries.
These White Chocolate Raspberry Cupcakes are moist, tender vanilla cupcakes filled with tangy raspberry jam and topped with a silky white chocolate buttercream frosting! A great way to crush a chocolate craving! So this will be yet another Valentine's Day that I'm single… but before you comment some platitude about how I'll find a guy, I'm honestly okay with it! Decadent dark chocolate cupcakes with a fresh raspberry frosting.
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!.
We had a very dark and stormy Saturday. It wasn't your typical summer storm — one with staggered rounds of rain and thunder sharply punctuated by sunshiny breaks in the clouds, but instead a good full day of unrelenting sheets of rain, slashes of lightning, and thunder that shook the house. I would put a generous layer of fresh raspberry sauce in between the cake layers and cover the entire thing in pink buttercream. A garnish of a single fresh raspberry on top of the swirl of pink icing is the perfect finishing touch. These Lemon Cupcakes with Raspberry Buttercream Frosting are absolutely delicious!