why make this recipe
Chocolate Raspberry Cupcakes are a delightful treat that combines the rich taste of chocolate with the tartness of fresh raspberries. This combination creates a perfect balance that everyone loves. These cupcakes are great for birthdays, celebrations, or simply as a sweet snack. Plus, they’re easy to make!
how to make Chocolate Raspberry Cupcakes
Ingredients:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 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
- Chocolate frosting (for topping)
Directions:
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- In a mixing bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the softened butter, eggs, vanilla extract, and milk. Mix until smooth.
- Gently fold in the raspberries.
- Fill cupcake liners about 2/3 full with batter.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Let the cupcakes cool completely, then frost with chocolate frosting before serving.
how to serve Chocolate Raspberry Cupcakes
Serve these cupcakes as a dessert at parties or enjoy them as an afternoon treat with a cup of tea or coffee. They look beautiful on a platter and will impress your guests!
how to store Chocolate Raspberry Cupcakes
Store the cupcakes in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for up to a week. Make sure to keep the frosting separate if possible to maintain the cupcake’s moisture.
tips to make Chocolate Raspberry Cupcakes
- Use fresh raspberries for the best flavor.
- Make sure the butter is softened to room temperature for easy mixing.
- Don’t overmix the batter; gently fold in the raspberries to keep them intact.
- Check the cupcakes with a toothpick to ensure they are fully baked but be careful not to overbake.
variation
You can try adding a bit of lemon zest to the batter for a refreshing twist. Another great variation is to use white chocolate chips mixed in with the raspberries for an extra sweet touch.
FAQs
Q1: Can I use frozen raspberries instead of fresh?
A1: Yes, you can use frozen raspberries. Just make sure to thaw and drain them first to avoid excess moisture in the batter.
Q2: Can I make these cupcakes without eggs?
A2: Yes, you can substitute eggs with applesauce or a flaxseed mixture for a vegan option.
Q3: How can I make the frosting from scratch?
A3: You can easily make your chocolate frosting by mixing butter, cocoa powder, powdered sugar, and milk until you reach the desired consistency.
Chocolate Raspberry Cupcakes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful cupcakes combining rich chocolate and tart raspberries, perfect for any celebration or sweet snack.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 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
- Chocolate frosting (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- In a mixing bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the softened butter, eggs, vanilla extract, and milk. Mix until smooth.
- Gently fold in the raspberries.
- Fill cupcake liners about 2/3 full with batter.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Let the cupcakes cool completely, then frost with chocolate frosting before serving.
Notes
Use fresh raspberries for the best flavor. Keep the frosting separate if storing to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: cupcakes, chocolate, raspberries, dessert, baking