Step-by-Step Guide to Make Anthony Bourdain Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, sinfully chocolate cupcakes with raspberry buttercream icing. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook sinfully chocolate cupcakes with raspberry buttercream icing using 16 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing:

1. Get cupcakes
2. Get all-purpose flour
3. Prepare granulated sugar
4. Get Special Dark Chocolate Cocoa Powder
5. Prepare baking soda
6. Prepare salt
7. Make ready egg
8. Get buttermilk
9. Prepare vegetable oil
10. Prepare vanilla
11. Prepare boiling water
12. Make ready icing
13. Prepare unsalted butter
14. Get shortening
15. Take powdered sugar, divided
16. Get fresh raspberries

Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing Mrs. The raspberry flavor was surprisingly strong, it tasted just like what you'd hope raspberry flavored buttercream would taste like. Plus it's a very lovely pink color. I loved the buttercream with the dark chocolate flavor of the cupcakes.

Steps to make Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing:

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. My two favorite flavor combos when it comes to cakes and frosting is chocolate and raspberry. Normally I make a chocolate cupcake or chocolate cake and top it with raspberry frosting however I came up with this Chocolate Raspberry Buttercream Frosting recipe because I wanted even more amazingness when I am eating my favorite chocolate and raspberry.

So that is going to wrap this up with this special food sinfully chocolate cupcakes with raspberry buttercream icing recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!