Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing. Moist chocolate cake layers, filled and frosted with a sweet and delicate raspberry Swiss meringue buttercream, for a pretty pink dessert that's sure to delight! The cake itself is rich and deeply chocolate-y. Raspberry Chocolate Cupcakes are a classic flavor combination.

Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing 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. You can cook Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing using 16 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing

You need of cupcakes.
You need 1 cup of all-purpose flour.
It's 1 cup of granulated sugar.
Prepare 1/3 cup of Special Dark Chocolate Cocoa Powder.
Prepare 1 tsp of baking soda.
You need 1/2 tsp of salt.
Prepare 1 large of egg.
You need 1/2 cup of buttermilk.
Prepare 1/2 cup of vegetable oil.
It's 3/4 tsp of vanilla.
Prepare 1/3 cup of boiling water.
It's of icing.
Prepare 1/2 cup of unsalted butter.
Prepare 1/2 cup of shortening.
Prepare 4 cup of powdered sugar, divided.
Prepare 12 oz of fresh raspberries.

Vanilla cupcakes filled with jewel-like raspberry filling and topped with rich white chocolate frosting are great for any occasion, from a shower to Easter day. 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. The perfect marriage of chocolate and raspberry - chocolate cupcakes are filled with a fresh raspberry filling, then topped with a silky smooth raspberry chocolate Swiss Meringue Buttercream. I'm not normally one to write the forever long recipe titles, describing everything that is in a particular.

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!.

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. The combination of chocolate and raspberries is to die for! In truffles, cake, ice cream… It makes me weak at the knees!