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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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 cook Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing using 16 active ingredients and 13 steps. Below is exactly how you attain.

What needs to be prepared of Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing

Step by step. of cupcakes.
Instructions. 1 cup of all-purpose flour.
Instructions. 1 cup of granulated sugar.
Directions. 1/3 cup of Special Dark Chocolate Cocoa Powder.
Step by step. 1 tsp of baking soda.
Instructions. 1/2 tsp of salt.
Guidelines. 1 large of egg.
Step by step. 1/2 cup of buttermilk.
Detaile. 1/2 cup of vegetable oil.
Guidelines. 3/4 tsp of vanilla.
Detaile. 1/3 cup of boiling water.
Directions. of icing.
Step by step. 1/2 cup of unsalted butter.
Guidelines. 1/2 cup of shortening.
Step by step. 4 cup of powdered sugar, divided.
Detaile. 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.

How to Process 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.

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