Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing.
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Ingredients requirements of Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing:
- You need - cupcakes.
- You need 1 cup of all-purpose flour.
- Require 1 cup granulated sugar.
- You need 1/3 cup Special Dark Chocolate Cocoa Powder.
- You need 1 tsp baking soda.
- Give 1/2 tsp of salt.
- Need 1 large egg.
- Need 1/2 cup buttermilk.
- Provide 1/2 cup of vegetable oil.
- Give 3/4 tsp for vanilla.
- Give 1/3 cup boiling water.
- Provide icing.
- You need 1/2 cup - unsalted butter.
- Provide 1/2 cup - shortening.
- Need 4 cup of powdered sugar, divided.
- You need 12 oz - fresh raspberries.
Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing process:
- 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!.
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