Description
Rich chocolate cupcakes topped with creamy raspberry frosting and fresh raspberries. These moist cupcakes combine deep cocoa flavor with bright berry sweetness for a bakery-style dessert everyone will love.
Ingredients
Scale
- 1 1/2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/2 cup hot coffee
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 cup fresh raspberries, mashed
- 1/2 cup dark chocolate chips
- 12 fresh raspberries for garnish
Instructions
- Preheat oven to 350°F and line a 12-cup cupcake pan with liners.
- Whisk together flour, cocoa powder, sugar, baking soda, and salt in a large bowl.
- In another bowl, mix eggs, milk, vegetable oil, vanilla extract, and hot coffee.
- Slowly combine wet and dry ingredients until smooth, then fold in chocolate chips.
- Fill cupcake liners about two-thirds full.
- Bake for 18 to 20 minutes until a toothpick inserted into the center comes out mostly clean.
- Cool cupcakes completely on a wire rack.
- Beat softened butter until creamy, then gradually add powdered sugar and mashed raspberries until fluffy.
- Pipe frosting onto cooled cupcakes and top each cupcake with a fresh raspberry.
- Serve and enjoy.
Notes
- Do not overmix the batter to keep the cupcakes soft and fluffy.
- Allow cupcakes to cool fully before frosting.
- Fresh raspberries provide the best flavor and texture.
- Store leftovers in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 29g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 48mg
Keywords: chocolate raspberry cupcakes, chocolate cupcakes, raspberry frosting cupcakes, moist chocolate cupcakes, homemade cupcakes