Description
Deliciously moist chocolate cupcakes topped with fresh raspberries and a rich chocolate frosting.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 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
- 1 cup chocolate frosting
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the melted butter, eggs, vanilla extract, and buttermilk to the dry ingredients and mix until well combined.
- Gently fold in the fresh raspberries.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting.
- Top each cupcake with chocolate frosting and additional raspberries if desired.
Notes
- For a richer flavor, use dark chocolate cocoa powder.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- These cupcakes can be frozen for up to 2 months without frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg