Dark Chocolate Raspberry Cupcakes Delight Recipe

Introduction

These Dark Chocolate Raspberry Cupcakes offer a perfect balance of rich cocoa and tart fruit in every bite. Moist and decadent, they make an irresistible treat for any occasion.

Ingredients

• 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

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Step 2: In a mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
3. Step 3: In another bowl, beat the sugar and eggs until the mixture becomes light and fluffy. Then mix in the milk and vegetable oil.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined—avoid overmixing to keep cupcakes tender.
5. Step 5: Carefully fold in half of the raspberries into the batter to distribute the fruit evenly.
6. Step 6: Fill each cupcake liner about two-thirds full with the batter, then top with the remaining raspberries for a juicy burst.
7. Step 7: Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Let cool before serving.

Tips & Variations

• For extra moisture, substitute half the vegetable oil with melted butter.
• Try adding a teaspoon of vanilla extract for additional flavor depth.
• Use frozen raspberries straight from the freezer to prevent them from bleeding too much into the batter.
• Top with cream cheese frosting or a dusting of powdered sugar for an elegant finish.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat refrigerated cupcakes briefly in the microwave for a soft, fresh taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well in this recipe. Use them directly from the freezer to help keep the batter from turning too purple.

What can I substitute for vegetable oil?

You can substitute an equal amount of melted butter or a neutral oil like canola or light olive oil for vegetable oil without affecting the texture much.

Dark Chocolate Raspberry Cupcakes Delight Recipe

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★★★★★

4.4 from 119 reviews

Delight in these rich and moist Dark Chocolate Raspberry Cupcakes, combining intense cocoa flavor with the fresh tartness of raspberries. Perfect for a decadent dessert or special occasion treat, these cupcakes are easy to make and sure to impress with their luscious chocolate base and bursting raspberry accents.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cupcake Batter

• 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

Fruit

• 1 cup fresh or frozen raspberries

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
2. Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined and uniform.
3. Beat Sugar and Eggs: In a separate bowl, beat the granulated sugar and eggs until the mixture is light and fluffy, which helps create a tender cupcake crumb.
4. Add Wet Ingredients: Mix the milk and vegetable oil into the sugar and egg mixture thoroughly for a smooth consistency.
5. Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, folding gently and mixing only until just combined to avoid overworking the batter.
6. Fold in Raspberries: Carefully fold half of the raspberries into the batter, distributing them without breaking them up too much.
7. Fill and Top: Fill each cupcake liner about two-thirds full with the batter, then place the remaining raspberries on top of each cupcake for added fruity texture and visual appeal.
8. Bake: Bake the cupcakes for approximately 20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.

Notes

• Use fresh raspberries for a juicier texture; if using frozen, do not thaw to avoid discoloring the batter.
• Ensure not to overmix the batter to maintain cupcakes’ light and fluffy texture.
• These cupcakes can be stored in an airtight container at room temperature for up to 3 days.
• For a dairy-free version, substitute whole milk with almond or oat milk.
• Check the cupcakes at 18 minutes as ovens may vary in temperature.

Keywords: dark chocolate cupcakes, raspberry cupcakes, chocolate raspberry dessert, homemade cupcakes, baked dessert