Chocolate Raspberry Cupcakes
These delicious cupcakes blend rich chocolate with fresh raspberries for a treat that's perfect for any occasion.
Ingredients
Cupcake Batter
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cups unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cups butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.75 cups milk
Filling and Topping
- 1 cup fresh raspberries For a burst of flavor
- 1 cup chocolate ganache Made with chocolate and cream
- 1 cup raspberry frosting Store-bought or homemade
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit and prepare your cupcake pan with liners.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt, whisking until blended.
- Add the softened butter, eggs, vanilla extract, and milk into the dry mixture, stirring gently until it forms a smooth batter.
Baking
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
Cooling and Filling
- Allow the cupcakes to cool completely before filling.
- Once cooled, carve a small hole in the center of each cupcake and fill with chocolate ganache.
Topping
- Top each filled cupcake with raspberry frosting and garnish with fresh raspberries if desired.
Notes
Store in an airtight container at room temperature for 1-2 days, or refrigerate for up to one week. They can be frozen individually for up to 3 months.