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Chocolate Raspberry Cupcakes

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Delight in these moist chocolate cupcakes infused with fresh raspberries and topped with a luscious raspberry cream cheese frosting, perfect for any dessert occasion.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup fresh raspberries
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar
  • 1/4 cup fresh raspberry puree

Instructions

  1. Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another large bowl, cream the butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
  6. Gently fold in fresh raspberries.
  7. Divide batter evenly among cupcake liners and bake for 18-22 minutes or until a toothpick inserted comes out clean.
  8. Allow cupcakes to cool completely on a wire rack before frosting.
  9. For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in raspberry puree until well combined.
  10. Frost the cooled cupcakes and garnish with additional fresh raspberries if desired.

Notes

For an extra chocolate boost, sprinkle mini chocolate chips into the batter before baking or add a raspberry drizzle on top for an elegant finish.

Find it online: https://seasonedrecipe.com/chocolate-raspberry-cupcakes/