Raspberry Chocolate Cupcakes: The Indulgent Treat You’ll Love
Delight in the decadence of these Raspberry Chocolate Cupcakes, a perfect balance of rich chocolate and tart raspberries.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
- Add the softened butter, eggs, vanilla extract, and milk to the dry ingredients. Mix until smooth and well combined.
- Gently fold in the raspberries, being careful not to break them.
- Divide the batter evenly among the cupcake liners.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.
Notes
- For an extra touch, top the cupcakes with whipped cream and additional raspberries.
- Store any leftover cupcakes in an airtight container at room temperature for up to three days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 18g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg