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Ultimate Chocolate Raspberry Cupcakes

Indulgent and moist cupcakes topped with chocolate frosting and bursting with fresh raspberries, perfect for any sweet occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
Other Ingredients
  • 1 cup fresh raspberries
  • to taste Chocolate frosting (for topping)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk them together until well blended.
  3. In another bowl, whisk together the melted butter, eggs, vanilla extract, and buttermilk until blended and smooth.
  4. Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Don’t overmix; it's okay if a few lumps remain.
  5. Gently fold in the fresh raspberries, being careful not to crush them too much.
  6. Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full.
Baking
  1. Place the tins in the preheated oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack.
  3. Once completely cool, frost with your favorite chocolate frosting.

Notes

For added richness, you can swap some all-purpose flour with almond flour or use dark chocolate cocoa powder. Be sure to let the cupcakes cool completely before frosting.