Description
Indulge in the delightful fusion of rich chocolate and tangy raspberry with these irresistible Chocolate Raspberry Cupcakes. Perfect for any occasion, they promise a burst of flavor in every bite.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup whole milk (or almond milk)
- 1/4 cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In another bowl, whisk together eggs, milk, oil, and vanilla extract until smooth.
- Bring It All Together: Pour the wet mixture into the dry ingredients. Stir gently until just combined; avoid overmixing.
- Fold in Raspberries: Gently fold in the fresh raspberries to incorporate them into the batter.
- Bake: Scoop batter into prepared muffin tins, filling each liner about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow to cool completely before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (50g)
- Calories: 190
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg