Raspberry Chocolate Cupcakes
Delightful cupcakes featuring a rich chocolate flavor with tart raspberries, perfect for a quick treat or a gathering.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup butter, softened Soft butter is happy butter!
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Mix-ins
- 1 cup fresh raspberries A little tang is nice!
- to taste none chocolate chips Optional extra decadence!
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy (2-3 minutes).
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry mixture to the butter mixture, alternating with buttermilk until just combined.
- Gently fold in the fresh raspberries.
- Line your muffin tin with cupcake liners and fill each about two-thirds full with batter. Sprinkle chocolate chips on top if desired.
Baking
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Mix with love! Avoid overmixing when folding in raspberries to preserve their texture. Store leftovers in an airtight container for up to 3 days or freeze them for later.