Dark Chocolate Raspberry Cupcakes Delight Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- 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.
- 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.
- Add Wet Ingredients: Mix the milk and vegetable oil into the sugar and egg mixture thoroughly for a smooth consistency.
- 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.
- Fold in Raspberries: Carefully fold half of the raspberries into the batter, distributing them without breaking them up too much.
- 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.
- 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
