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Easy Perfect Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing

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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?

Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing Home » Cakes & Cupcakes » Lemon Cupcakes with Raspberry Buttercream. 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. You can make Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing using 16 ingredients and 13 steps. Here is how you cook it.

Ingredients of Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing

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

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. 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.

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Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing instructions

  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!.

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. Is grainy, lumpy, stodgy buttercream getting you down? Do you long to be able to make yours light, creamy, whippy and delicious every time?

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