Description
Indulge in the decadent experience of Chocolate Raspberry Cupcakes, where moist chocolate cake meets luscious raspberry frosting. Each bite offers a delightful balance of rich sweetness and tangy freshness, making these cupcakes perfect for any celebration or just a sweet treat for yourself. With their vibrant colors and irresistible flavor, they are sure to impress everyone at your next gathering!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs (room temperature)
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 cup fresh raspberries (or frozen, thawed)
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt until well combined.
- In another bowl, beat eggs, milk, and vegetable oil until smooth.
- Gradually mix the wet ingredients into the dry ingredients until just combined—do not overmix!
- Gently fold in the raspberries.
- Pour the batter into cupcake liners until two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool in the pan for five minutes before transferring them to wire racks to cool completely.
- While the cupcakes cool, prepare the frosting by beating softened butter with powdered sugar and vanilla until fluffy.
- Frost cooled cupcakes as desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 230
- Sugar: 22g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg