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Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to make a special dish, sinfully chocolate cupcakes with raspberry buttercream icing. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing is something which I have loved my whole life.

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

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

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

Instructions 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!

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