Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, sinfully chocolate cupcakes with raspberry buttercream icing. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing is something which I have loved my entire life.

To get started with this recipe, we have to 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 that.

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

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

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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