Chocolate Raspberry Cupcakes Recipe
A delightful and approachable recipe for Chocolate Raspberry Cupcakes that combines rich chocolate and tart raspberries for a perfect sweet treat.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup sugar
- 2 large eggs
- ½ cup milk
- ½ cup butter, melted
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- ½ cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with cupcake liners.
- In a large mixing bowl, sift together all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together sugar, eggs, milk, melted butter, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients, stirring gently until just combined.
- Gently fold in the fresh raspberries and chocolate chips if using.
- Fill each cupcake liner about ⅔ full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Frost if desired or dust with powdered sugar before serving.
Notes
Baking times may vary depending on your oven. Use room temperature ingredients for best results. Fold the raspberries carefully to avoid breaking them.