Go Back

Chocolate Raspberry Cupcakes

Deliciously rich cupcakes with a chocolate base and fresh raspberry bursts, topped with chocolate frosting.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 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
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries Ensure they're fresh.
Frosting Ingredients
  • Chocolate frosting For topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line a cupcake tin with cupcake liners.
Mixing Ingredients
  1. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together.
  2. In another bowl, whisk together eggs, milk, vegetable oil, and vanilla extract.
  3. Gradually pour the wet mixture into the dry ingredients and stir gently until just combined.
  4. Fold in the fresh raspberries carefully.
Baking
  1. Divide the batter evenly among the cupcake liners, filling them about two-thirds full.
  2. Bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Finishing Touches
  1. Cool the cupcakes in the tin for about 5 minutes, then transfer them to wire racks to cool completely.
  2. Once cooled, frost the cupcakes with chocolate frosting and garnish with fresh raspberries.

Notes

For a vegan option, substitute eggs with 1/4 cup of unsweetened applesauce. Store in an airtight container at room temperature for up to 3 days or in the refrigerator for a week. Freeze for up to 3 months.