Description
Delightful cupcakes combining rich chocolate and tart raspberries, perfect for any celebration or sweet snack.
Ingredients
Scale
- 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