Description
These Chocolate Raspberry Cupcakes are a perfect blend of rich, decadent chocolate and tangy, sweet raspberries. Topped with velvety chocolate frosting and a fresh raspberry, they are an irresistible treat for any occasion!
Ingredients
Scale
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup hot water
- 1/2 cup fresh raspberries, mashed
- For the Chocolate Frosting:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup whole milk
- 1 tsp vanilla extract
- A pinch of salt
- For the Garnish:
- Fresh raspberries
- Chocolate shavings (optional)
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Make the Cupcake Batter:
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, beat together eggs, milk, vegetable oil, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients and mix until combined.
- Stir in the hot water to make the batter smooth (it will be thin).
- Gently fold in the mashed raspberries.
- Bake the Cupcakes:
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting:
- In a large bowl, beat the softened butter with an electric mixer until creamy.
- Gradually add the powdered sugar and cocoa powder, mixing until smooth.
- Add milk, vanilla extract, and a pinch of salt, and beat for another 2-3 minutes until light and fluffy.
- Frost the Cupcakes:
- Once the cupcakes are completely cool, pipe or spread the chocolate frosting onto each cupcake.
- Garnish and Serve:
- Top each cupcake with a fresh raspberry and sprinkle with chocolate shavings if desired.
- Serve and enjoy!
Notes
- You can use a cupcake corer to remove a bit of the center and fill the cupcakes with extra raspberry puree for an added surprise.
- To store leftovers, place cupcakes in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 310 kcal
- Fat: 16g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g