Description
Delicious chocolate cupcakes filled with a tangy raspberry filling, topped with rich chocolate frosting.
Ingredients
Scale
- 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
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup fresh raspberries
- 1 cup chocolate frosting
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the softened butter, eggs, vanilla extract, and buttermilk to the dry ingredients and mix until smooth.
- Fill each cupcake liner halfway with the batter.
- Place a few raspberries in the center of each cupcake and cover with more batter until the liners are three-quarters full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let the cupcakes cool completely before frosting.
- Top each cupcake with chocolate frosting and garnish with additional raspberries if desired.
Notes
- For a richer flavor, use dark chocolate cocoa powder.
- Make sure the cupcakes are completely cool before frosting to prevent melting.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Raspberry, Chocolate, Cupcakes, Dessert, Baking