Description
Chocolate Raspberry Cupcakes are a decadent dessert that perfectly blends rich chocolate cake with the tartness of fresh raspberries. Topped with creamy buttercream frosting, these cupcakes are ideal for celebrations or as an indulgent treat at home. Whether you’re a baking novice or an experienced chef, this easy-to-follow recipe will impress your family and friends alike.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs (room temperature)
- 1/2 cup whole milk
- 1/3 cup vegetable oil
- 1 tsp pure vanilla extract
- 1 cup fresh raspberries
- For frosting: 1/2 cup butter, 2 cups powdered sugar, and 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat sugar and eggs until creamy. Mix in milk, vegetable oil, and vanilla until smooth.
- Gradually fold dry ingredients into wet mixture until just combined; be careful not to overmix.
- Gently fold in raspberries.
- Fill cupcake liners two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool completely before frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: For gluten-free cupcakes, substitute all-purpose flour with gluten-free flour mix. Enhance flavor by adding a splash of almond extract. For a different frosting option, try cream cheese frosting or whipped cream.