Chocolate Raspberry Cupcakes
Delightful and easy-to-make cupcakes combining rich chocolate flavor with fresh raspberries, perfect for any occasion.
Ingredients
Main Ingredients
- 1.75 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Fillings and Toppings
- 1 cup raspberries (fresh or frozen)
- 1 cup chocolate ganache
- 1 cup raspberry frosting
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla to the dry ingredients. Mix until well combined.
- Slowly stir in the boiling water until the batter is smooth.
Baking
- Fill the cupcake liners about 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely.
Filling and Topping
- Once cooled, use a knife or corer to create a small hole in the center of each cupcake.
- Fill with raspberry chocolate ganache.
- Top with raspberry frosting and garnish with fresh raspberries.
Notes
Keep cupcakes fresh in an airtight container at room temperature for up to 3 days. For longer storage, freeze cupcakes wrapped tightly in plastic wrap.