Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing. Browse Our Frosting And More Today. Nutrient-Dense, Whole Food Ingredients In Every Product. Make Harry & David Your Destination For Chocolate Cupcake Gifts That Are Sure To Delight.

These White Chocolate Raspberry Cupcakes are moist, tender vanilla cupcakes filled with tangy raspberry jam and topped with a silky white chocolate buttercream frosting! A great way to crush a chocolate craving! So this will be yet another Valentine's Day that I'm single… but before you comment some platitude about how I'll find a guy, I'm honestly okay with it! You can have Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing using 16 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing

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

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. These vanilla cupcakes, with their raspberry jam centres and white chocolate buttercream frosting, were every bit as delectable as a proper cake. I used pretty little cupcake cases to make them extra feminine and, even though you can't see it in the photos (sadly), sprinkled each one with sparkly luster dust.

Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing instructions

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!.

Decadent dark chocolate cupcakes with a fresh raspberry frosting. 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. These homemade chocolate cupcakes with creamy raspberry frosting taste like an indulgent, perfect little raspberry truffle. My favorite chocolate cupcakes on the planet.