More ingredients-
1/2 tablespoon corn syrup
12 fresh raspberries
To prepare cupcake, preheat over to 350F. Grease muffin tin or line
with muffin liners.
In a large bowl, mix together sugar, flour, cocoa powder, baking
powder, baking soda and salt.
Crack in the egg, spoon in the sour cream, and pour in the oil and
the vanilla. Mix with a wooden spoon until just combined.
Pour in the boiling water, and slowly mix until smooth and liquidy.
Divide batter evenly among prepared muffin cups, about halfway
full. Transfer muffin tin to oven and bake for 15 to 18 minutes.
Transfer muffin tin to a wire rack and let cupcakes cool completely.
To prepare buttercream, beat butter for a few minutes in a standing
mixer with the paddle attachment on medium speed. Add powdered
sugar and turn your mixer on low, beat until the sugar incorporates
with the butter. Add vanilla, heavy cream and raspberry puree, beat
on medium speed for another 3 minutes, or until buttercream
becomes light and fluffy.
To prepare chocolate glaze, melt chocolate and butter in microwave
in 10-second intervals. Stir gently with a rubble spatula until
smooth. Mix in corn syrup. Let cool to room temperature.
Frost the cupcakes with the buttercream and drizzle with chocolate
glaze. Top with fresh raspberry.
Originally Submitted
2/4/2015
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