Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing. 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.

Ingredients of Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing

1. Prepare of cupcakes.
2. It’s 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. Prepare 1 tsp of baking soda.
6. Prepare 1/2 tsp of salt.
7. You need 1 large of egg.
8. It’s 1/2 cup of buttermilk.
9. You need 1/2 cup of vegetable oil.
10. It’s 3/4 tsp of vanilla.
11. It’s 1/3 cup of boiling water.
12. Prepare of icing.
13. Prepare 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.

If you have my book, Surprise-Inside Cakes, you know that my chocolate cake recipe uses sour cream. I am a big fan of Sour Cream Chocolate Cake and love that I was able to incorporate it into these cupcakes. I also love how thick it makes the batter; you can scoop it with an ice cream scoop and every single cupcake will be perfectly proportioned. The raspberry flavor was surprisingly strong, it tasted just like what you'd hope raspberry flavored buttercream would taste like.

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!.

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. Decadent dark chocolate cupcakes with a fresh raspberry frosting. We had a very dark and stormy Saturday.