Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing. On low heat smash and simmer the reset of the raspberries to make a puree. A delicious chocolate cupcake with a gooey raspberry preserve filling, and classic vanilla buttercream icing! These are cute, tasty, and great for parties!
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Below is a Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing dish that you can mimic to offer your beloved family.
Combine cake mix and pudding mix in a large bowl.
Blend in sour cream, oil, eggs, vanilla and water.
Beat on medium spend until well blended.
We can prepare Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing using 16 active ingredients and also 13 actions. Here is just how we achieve.
What needs to be prepared of Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing
- Guidelines. of cupcakes.
- Guidelines. 1 cup of all-purpose flour.
- Instructions. 1 cup of granulated sugar.
- Instructions. 1/3 cup of Special Dark Chocolate Cocoa Powder.
- Step by step. 1 tsp of baking soda.
- Instructions. 1/2 tsp of salt.
- Step by step. 1 large of egg.
- Instructions. 1/2 cup of buttermilk.
- Directions. 1/2 cup of vegetable oil.
- Instructions. 3/4 tsp of vanilla.
- Guidelines. 1/3 cup of boiling water.
- Detaile. of icing.
- Guidelines. 1/2 cup of unsalted butter.
- Detaile. 1/2 cup of shortening.
- Directions. 4 cup of powdered sugar, divided.
- Directions. 12 oz of fresh raspberries.
The raspberry flavor was surprisingly strong, it tasted just like what you'd hope raspberry flavored buttercream would taste like. Plus it's a very lovely pink color. I loved the buttercream with the dark chocolate flavor of the cupcakes. Pretty and delicious, this recipe is a winner for sure.
To Make Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing
- 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!.
My two favorite flavor combos when it comes to cakes and frosting is chocolate and raspberry. Normally I make a chocolate cupcake or chocolate cake and top it with raspberry frosting however I came up with this Chocolate Raspberry Buttercream Frosting recipe because I wanted even more amazingness when I am eating my favorite chocolate and raspberry. Dark Chocolate Cupcakes Filled with Chocolate Ganache and Raspberry Buttercream. We had a very dark and stormy Saturday. It wasn't your typical summer storm — one with staggered rounds of rain and thunder sharply punctuated by sunshiny breaks in the clouds, but instead a good full day of unrelenting sheets of rain, slashes of lightning, and thunder that shook the house.
That's the dish for Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing, do not fail to remember to exercise it promptly in your home to make sure that your family members will enjoy.