Description
Delicious chocolate raspberry cupcakes that combine rich chocolate and vibrant raspberries for an unforgettable treat.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ½ cup vegetable oil
- ½ cup buttermilk
- 1 tsp vanilla extract
- 1 cup fresh raspberries (plus more for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl.
- Mix the eggs, oil, buttermilk, and vanilla extract in a separate bowl until well blended.
- Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined.
- Gently fold in the fresh raspberries.
- Scoop the batter into the cupcake liners, filling them about ¾ full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare your frosting (chocolate ganache or cream cheese frosting).
- Frost the cooled cupcakes and top with fresh raspberries.
Notes
These cupcakes can be made ahead of time. Store in an airtight container and frost just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cupcakes, chocolate, raspberry, dessert, baking