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Ingredients of Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing:

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

Sinfully Chocolate Cupcakes with Raspberry Buttercream Icing steps:

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!

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