Chocolate Raspberry Cupcakes are a great way to enjoy the rich chocolate flavor and sourness of fresh raspberries together. Anytime is a good time for these delicious treats.
Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup buttermilk. 1/2 cup fresh raspberries. 1/2 cup chocolate chips. For frosting:. 1/2 cup unsalted butter, softened. 2 cups powdered sugar. 1/4 cup unsweetened cocoa powder. 2-3 tbsp milk. 1/2 tsp vanilla extract. Fresh raspberries for garnish.
Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry mixture. Mix until just combined. Gently fold in the fresh raspberries and chocolate chips. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. For the frosting, beat together the softened butter, powdered sugar, cocoa powder, milk, and vanilla extract until smooth and creamy. Once the cupcakes are completely cool, frost them with the chocolate frosting and garnish each with a fresh raspberry on top. Serve and enjoy your delicious Chocolate Raspberry Cupcakes!
Prep Time: 20 minutes
Cook Time: 20 minutes
Dairy Dream
