Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing. 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.

In this tutorial we show you how to make: - Chocolate Cupcakes Filled with Raspberry Compote. Raspberry Chocolate Cupcakes are a classic flavor combination. Rich chocolate cupcakes topped with delicious raspberry icing using fresh Raspberry Chocolate Cupcakes. You can cook 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

Prepare of cupcakes.
Prepare 1 cup of all-purpose flour.
It's 1 cup of granulated sugar.
Prepare 1/3 cup of Special Dark Chocolate Cocoa Powder.
It's 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.
You need 1/2 cup of shortening.
Prepare 4 cup of powdered sugar, divided.
You need 12 oz of fresh raspberries.

So you know how I mentioned last week that our air conditioning hasn't been up to par lately and we installed fans? Vanilla cupcakes filled with jewel-like raspberry filling and topped with rich white chocolate frosting are great for any occasion, from a shower Cook's Note: 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 chunks. These Chocolate Sour Cream Cupcakes with Raspberry Cheesecake Buttercream (that's a mouthful, isn't it?) is our new favorite It's always nice to discover something like these Chocolate Sour Cream Cupcakes with Raspberry Cheesecake Buttercream hanging out in the freezer a few. The combination of chocolate and raspberries is to die for!

Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing step by step

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!.

In truffles, cake, ice cream… It makes me weak at the knees! Put the chocolate in a heatproof bowl over a pan of barely simmering water (make sure the bowl isn 't touching the water). 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.