Dark Chocolate Raspberry Cupcakes
Dark Chocolate Raspberry Cupcakes are a heavenly combination of rich dark chocolate and tart raspberries, creating moist, fluffy treats that are perfect for any celebration or a cozy night in. Each bite delivers a delightful burst of flavor, making these cupcakes an impressive yet easy dessert option. With simple ingredients and straightforward steps, you’ll have a batch ready to wow your guests in no time!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk (or milk alternative)
- 1/3 cup vegetable oil
- 1 cup fresh or frozen raspberries
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, beat sugar and eggs until light and fluffy. Mix in milk and vegetable oil.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Gently fold in half of the raspberries into the batter.
- Fill cupcake liners about two-thirds full and top with remaining raspberries.
- Bake for 20 minutes or until a toothpick inserted comes out clean.
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 220
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg