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Double Chocolate Raspberry Cupcakes

Indulge in the rich and velvety delight of double chocolate cupcakes, bursting with fresh raspberries. Perfect for family gatherings and special occasions!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 2 large eggs Room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk Can substitute with milk and vinegar
  • 1 cup fresh raspberries
  • 1/2 cup chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line your cupcake tray with paper liners.
  2. In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk until well combined.
  3. In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and buttermilk until smooth.
  4. Gradually pour the wet ingredients into the dry ingredients, mixing gently until just combined. Be careful not to overmix.
  5. Fold in the chocolate chips and fresh raspberries, ensuring they are evenly distributed without smashing them.
  6. Spoon the batter into your prepared cupcake liners, filling each about 2/3 full.
  7. Place the tray in the preheated oven and bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cupcakes to cool in the tray for about 10 minutes before transferring them to a wire rack to cool completely.
  9. Top with whipped cream or dust with powdered sugar before serving.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for about a week. For long-term storage, freeze for up to three months.