Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing. We've taken our amazing Buttercream Frosting recipe to the next level by adding delicious fresh raspberries. It definitely is The Best Raspberry Buttercream Frosting you've ever tasted! It used to be that fresh Raspberries were only in season in the late summer but that is not true anymore.

These Lemon Cupcakes with Raspberry Buttercream Frosting are absolutely delicious! I think cupcakes have to be one of my favorite things to create and photograph for this blog. I typically frost my lemon cupcakes (shown above) with lemon buttercream or lemon cream cheese frosting, but they are so good with raspberry frosting! 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

It's of cupcakes.
It's 1 cup of all-purpose flour.
Prepare 1 cup of granulated sugar.
You need 1/3 cup of Special Dark Chocolate Cocoa Powder.
You need 1 tsp of baking soda.
You need 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.
Prepare 3/4 tsp of vanilla.
It's 1/3 cup of boiling water.
It's of icing.
You need 1/2 cup of unsalted butter.
Prepare 1/2 cup of shortening.
It's 4 cup of powdered sugar, divided.
Prepare 12 oz of fresh raspberries.

You can never go wrong with switching up the frosting on the ultimate chocolate cupcakes or the ultimate vanilla cupcakes by using raspberry frosting instead. On low heat smash and simmer the reset of the raspberries to make a puree. Add a sweet, pop of pink to your next baked treat with our raspberry buttercream! It has a delicious raspberry flavor that's perfect for topping off lemon cupcakes or even a chocolate layer cake.

Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing instructions

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!.

The frosting is firm enough for both piping and spreading. Regardless of what kind of treat you're topping it with, it's always fun to brighten up some of your favorite desserts with our raspberry. I would put a generous layer of fresh raspberry sauce in between the cake layers and cover the entire thing in pink buttercream. In a small bowl, whisk together the flour, baking soda, and baking powder. Whisk the eggs in a medium bowl to combine, then add the sugar, vanilla and salt and continue whisking until fully incorporated.