Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing. On low heat smash and simmer the reset of the raspberries to make a puree. My two favorite flavor combos when it comes to cakes and frosting is chocolate and raspberry. Normally I make a chocolate cupcake or chocolate cake and top it with raspberry frosting however I came up with this Chocolate Raspberry Buttercream Frosting recipe because I wanted even more amazingness when I am eating my favorite chocolate and raspberry.

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! These homemade chocolate cupcakes with creamy raspberry frosting taste like an indulgent, perfect little raspberry truffle. My favorite chocolate cupcakes on the planet. You can have Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing using 16 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing

It's of cupcakes.
You need 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.
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.
You need 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.
You need 4 cup of powdered sugar, divided.
You need 12 oz of fresh raspberries.

They're moist, super soft, fluffy, and fudgy at the same time. Think of a really, really fudgy brownie. Decadent dark chocolate cupcakes with a fresh raspberry frosting. We had a very dark and stormy Saturday.

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!.

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. Easy chocolate cupcakes with strawberry frosting; Easy pumpkin cupcakes with cream cheese frosting (Half batch) Lemon blueberry cupcakes for two;. I have used vegan butter today (Earth Balance). It uses a very few ingredients and is so soft, smooth, light and velvety. Raspberry buttercream frosting has a fantastic raspberry flavor from fresh raspberries.