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Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, sinfully chocolate cupcakes with raspberry buttercream icing. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing is something that I’ve loved my entire life.

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

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

1. Get cupcakes
2. Take 1 cup all-purpose flour
3. Prepare 1 cup granulated sugar
4. Get 1/3 cup Special Dark Chocolate Cocoa Powder
5. Prepare 1 tsp baking soda
6. Take 1/2 tsp salt
7. Make ready 1 large egg
8. Take 1/2 cup buttermilk
9. Get 1/2 cup vegetable oil
10. Take 3/4 tsp vanilla
11. Make ready 1/3 cup boiling water
12. Make ready icing
13. Get 1/2 cup unsalted butter
14. Take 1/2 cup shortening
15. Get 4 cup powdered sugar, divided
16. Take 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’s going to wrap this up for this special food sinfully chocolate cupcakes with raspberry buttercream icing recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!