Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, sinfully chocolate cupcakes with raspberry buttercream icing. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Chocolate cupcakes are filled with a fresh raspberry filling, then topped with a silky smooth raspberry chocolate Swiss Meringue Buttercream. It's about the filling and the buttercream, but the cupcake is important as the vessel for the filling and the buttercream, so I had to mention it. These homemade chocolate cupcakes with creamy raspberry frosting taste like an indulgent, perfect little raspberry truffle.

Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook sinfully chocolate cupcakes with raspberry buttercream icing using 16 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing:

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

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Steps to make Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing:

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!

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So that’s going to wrap it up for this special food sinfully chocolate cupcakes with raspberry buttercream icing recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!