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Raspberry Chocolate Cupcakes

A delightful dessert that perfectly combines sweet chocolate and tart raspberries, creating a moist and fluffy treat ideal for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 360
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • ½ cup whole milk
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries Feel free to toss in some chocolate chips for good measure!
For the Frosting
  • 1 cup unsalted butter (softened)
  • 4 cups powdered sugar
  • ½ cup cocoa powder
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • handful fresh raspberries for decoration

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line your cupcake tin with fun cupcake liners.
  2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, combine the egg, milk, oil, and vanilla extract. Whisk until smooth.
  4. Pour the wet mixture into the dry ingredients and stir until just combined. Gently fold in the fresh raspberries.
  5. Fill each cupcake liner about two-thirds full with the batter.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Remove the cupcakes from the oven and let them cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Frosting
  1. Beat the softened butter until creamy, then gradually add the powdered sugar and cocoa powder.
  2. Pour in the milk and vanilla, and mix until the frosting is smooth and fluffy.
  3. Frost the cooled cupcakes generously and decorate with fresh raspberries.

Notes

Be careful not to overmix the batter for fluffy cupcakes. You can freeze leftovers in an airtight container for up to three months.