Chocolate Raspberry Cupcakes: The Best Indulgent Treat to Make at Home
Deliciously moist chocolate cupcakes topped with fresh raspberries and a rich chocolate frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the melted butter, eggs, vanilla extract, and buttermilk.
- Combine the wet and dry ingredients, stirring until just mixed.
- Gently fold in the fresh raspberries.
- Fill each cupcake liner with batter and bake for 18-20 minutes.
- Let the cupcakes cool before frosting.
Notes
- For a richer flavor, add chocolate chips to the batter.
- Garnish with additional raspberries on top of the frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Chocolate Raspberry Cupcakes, dessert, baking