Description
Deliciously moist chocolate cupcakes bursting with fresh raspberries, topped with a swirl of raspberry frosting.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup fresh raspberries
- Optional: raspberry frosting
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter using an electric mixer. Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.
- Alternate adding the dry mixture and the buttermilk to the butter mixture, mixing until everything is just combined.
- Gently fold in the fresh raspberries, taking care not to break them up too much.
- Fill each cupcake liner about 2/3 full with the batter.
- Bake for 18-20 minutes, or until you can insert a toothpick in the center and it comes out clean.
- Allow your cupcakes to cool completely before frosting with raspberry frosting if desired.
Notes
Store cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, freeze unfrosted cupcakes in an airtight container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg