Description
Delicious chocolate raspberry cupcakes that combine rich chocolate flavor with a refreshing raspberry twist, perfect for any gathering.
Ingredients
Scale
- 1 ½ cups All-Purpose Flour
- 1 cup Granulated Sugar
- ½ cup Unsweetened Cocoa Powder
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- 2 Eggs
- ⅓ cup Vegetable Oil
- 1 tsp Vanilla Extract
- 1 cup Raspberries (fresh or frozen)
- ½ cup Chocolate Chips (semi-sweet or dark)
Instructions
- Preheat your oven to 350°F (175°C).
- Line a regular muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat the eggs, then add the oil and vanilla extract.
- Pour the wet ingredients into the dry mixture and stir until just combined.
- Gently fold in the raspberries and chocolate chips.
- Fill each cupcake liner about two-thirds full.
- Bake for 18-22 minutes, until a toothpick comes out clean.
- Allow to cool in the tin for 5 minutes before transferring to a wire rack.
Notes
For a richer flavor, consider folding in dark chocolate chips and using whole wheat flour for added nutrition.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 20g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: cupcakes, chocolate, raspberry, dessert, baking