Description
Indulge in the ultimate treat with these Chocolate Raspberry Cupcakes! Each bite features rich, moist chocolate cake topped with a creamy raspberry frosting that perfectly balances sweetness and tartness. Whether for a special occasion or a simple dessert, these cupcakes are sure to impress. Easy to make and delightful to share, they bring joy to any gathering.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1 cup whole milk
- ½ cup unsalted butter (softened)
- 1 cup fresh raspberries
- 2 cups powdered sugar
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking powder, and sugar.
- In another bowl, cream the softened butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in milk and vanilla until smooth.
- Gradually fold in dry ingredients without overmixing.
- Fill cupcake liners two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
- For the frosting, mash raspberries and mix with powdered sugar and softened butter until fluffy.
- Once cooled, frost each cupcake generously.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg