Easy Chocolate Raspberry Cupcakes
Deliciously moist chocolate cupcakes filled with fresh raspberries, topped with creamy frosting.
Ingredients
Main Ingredients
- 1.25 cups all-purpose flour sifted for best results
- 0.75 cups granulated sugar can substitute with brown sugar for a richer flavor
- 0.5 cups unsweetened cocoa powder Dutch-process cocoa recommended
- 0.5 cups unsalted butter melted and slightly cooled
- 2 large eggs room temperature
- 1 teaspoon vanilla extract or almond extract for a twist
- 0.5 teaspoon baking powder ensure it's fresh
- 0.5 teaspoon baking soda helps the cupcakes rise
- 0.25 teaspoon salt balances sweetness
- 1 cup fresh raspberries can use frozen, thawed and drained
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
- In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt together.
- In another bowl, whisk together melted butter, eggs, and vanilla extract until combined.
- Gradually mix the wet ingredients into the dry ingredients until just combined.
- Gently fold in the raspberries, being careful not to mash them.
- Distribute the batter evenly among the lined cupcake cups, filling each about two-thirds full.
- Bake for about 20-25 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For an extra touch, top with whipped cream and a few extra raspberries. Enjoy your cupcakes chilled!
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
Tried this recipe?Let us know how it was!