Description
Soft, moist chocolate cupcakes cradle juicy raspberries that melt into pockets of bright berry flavor. A rich, velvety cocoa frosting crowns each treat, sealing in both sweetness and a hint of tang with every bite.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup fresh raspberries
- 4 oz semisweet chocolate, chopped
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tbsp unsweetened cocoa powder
- 2 tbsp milk
- 1/2 tsp vanilla extract
- fresh raspberries for garnish
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- In another bowl, beat the eggs, milk, oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the fresh raspberries and chopped semisweet chocolate.
- Divide the batter evenly among the liners, filling each about two thirds full.
- Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
- While the cupcakes cool, beat the softened butter until creamy, then gradually add powdered sugar and cocoa powder.
- Add the milk and vanilla extract, and continue beating until the frosting is light and fluffy.
- Once cupcakes are completely cool, pipe or spread the chocolate frosting on top and garnish with fresh raspberries.
Notes
- Cupcakes can be stored in an airtight container at room temperature for up to 3 days.
- For extra-rich flavor, use buttermilk instead of milk.
- Ensure raspberries are added gently to prevent color streaking in the batter.
- You can substitute dark chocolate for a deeper flavor.