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On low heat smash and simmer the reset of the raspberries to make a puree. This Raspberry Buttercream has such a vibrant raspberry flavor. It took me a while to figure out how to get a concentrated berry flavor in frosting (like this Strawberry Buttercream Frosting) but I found you can either use freeze dried berries or puree fresh berries and reduce the puree in a saucepan to a more concentrated amount.
Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have sinfully chocolate cupcakes with raspberry buttercream icing using 16 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing:
- Prepare cupcakes
- Prepare 1 cup all-purpose flour
- Take 1 cup granulated sugar
- Prepare 1/3 cup Special Dark Chocolate Cocoa Powder
- Prepare 1 tsp baking soda
- Make ready 1/2 tsp salt
- Prepare 1 large egg
- Take 1/2 cup buttermilk
- Get 1/2 cup vegetable oil
- Prepare 3/4 tsp vanilla
- Take 1/3 cup boiling water
- Take icing
- Take 1/2 cup unsalted butter
- Prepare 1/2 cup shortening
- Get 4 cup powdered sugar, divided
- Take 12 oz fresh raspberries
These homemade chocolate cupcakes with creamy raspberry frosting taste like an indulgent, perfect little raspberry truffle. My favorite chocolate cupcakes on the planet. They're moist, super soft, fluffy, and fudgy at the same time. Think of a really, really fudgy brownie.
Instructions 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!
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