Description
Delightful chocolate cupcakes infused with juicy raspberries, perfect for any occasion.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup fresh raspberries
- Optional: raspberry frosting
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
- Cream the softened butter using an electric mixer. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Alternate adding the dry mixture and the buttermilk to the butter mixture, mixing until everything is just combined.
- Fold in the fresh raspberries gently, taking care not to break them up too much.
- Fill each cupcake liner about 2/3 full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely before frosting with raspberry frosting if desired.
Notes
Using fresh ingredients will greatly enhance the flavor. Enjoy with different toppings or fillings for variety.