Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing. Chocolate cupcakes are filled with a fresh raspberry filling, then topped with a silky smooth raspberry chocolate Swiss Meringue Buttercream. It's about the filling and the buttercream, but the cupcake is important as the vessel for the filling and the buttercream, so I had to mention it. Raspberry Chocolate Cupcakes are a classic flavor combination.
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.
You can have Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing using 16 ingredients and 13 steps. Here is how you cook that.
Ingredients of Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing
- You need of cupcakes.
- Prepare 1 cup of all-purpose flour.
- You need 1 cup of granulated sugar.
- You need 1/3 cup of Special Dark Chocolate Cocoa Powder.
- It's 1 tsp of baking soda.
- Prepare 1/2 tsp of salt.
- It's 1 large of egg.
- It's 1/2 cup of buttermilk.
- Prepare 1/2 cup of vegetable oil.
- You need 3/4 tsp of vanilla.
- Prepare 1/3 cup of boiling water.
- You need of icing.
- You need 1/2 cup of unsalted butter.
- Prepare 1/2 cup of shortening.
- It's 4 cup of powdered sugar, divided.
- It's 12 oz of fresh raspberries.
The combination of chocolate and raspberries is to die for! In truffles, cake, ice cream… It makes me weak at the knees! Spread the love this Valentine's Day with Raspberry Chocolate Cupcakes topped with two layers of rich ganache and creamy raspberry cream cheese frosting. Icing fruits are concentrated so you only have to use a small amount when flavoring buttercream.depending on how potent you want to flavor to be.
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!.
Vanilla cupcakes filled with jewel-like raspberry filling and topped with rich white chocolate frosting are great for any occasion, from a shower Cook's Note: 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 chunks. This Raspberry Buttercream has such a vibrant raspberry flavor. Put the chocolate in a heatproof bowl over a pan of barely simmering water (make sure the bowl isn 't touching the water). These Chocolate Sour Cream Cupcakes with Raspberry Cheesecake Buttercream (that's a mouthful, isn't it?) is our new favorite It's always nice to discover something like these Chocolate Sour Cream Cupcakes with Raspberry Cheesecake Buttercream hanging out in the freezer a few. Home » Dessert » Cakes/Cupcakes » Chocolate Cupcakes with Chocolate Buttercream The frosting: Although I love a great moist and delicious homemade chocolate cupcake, the My icing was very bitter.
