Print

Chocolate Raspberry Cupcakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Deliciously fluffy cupcakes with rich chocolate and bursts of raspberry flavor.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 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 buttermilk
  • 1 cup fresh raspberries
  • Chocolate frosting for topping

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
  3. Cream the softened butter until creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
  4. Combine the dry ingredients and buttermilk with the butter mixture, mixing until just combined. Be careful not to overmix.
  5. Fold in the fresh raspberries, ensuring they’re evenly distributed throughout the batter.
  6. Fill the cupcake liners about 2/3 full with the batter.
  7. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
  8. Cool completely before frosting with your favorite chocolate frosting.

Notes

Store leftover cupcakes in an airtight container at room temperature for up to 3 days or freeze for up to 2 months without frosting.

Nutrition

Find it online: https://cookingwithmayaa.com/chocolate-raspberry-cupcakes/

Scroll to Top