Description
Delicious chocolate raspberry cupcakes topped with creamy frosting.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup fresh raspberries
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C).
- Line a cupcake pan with liners.
- In a bowl, mix flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add oil, eggs, vanilla, and buttermilk. Mix until smooth.
- Gently fold in raspberries and chocolate chips.
- Fill cupcake liners 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool completely before frosting.
Notes
- Store cupcakes in an airtight container.
- Frost with chocolate or raspberry frosting.
- Use frozen raspberries if fresh are unavailable.
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Chocolate Raspberry Cupcakes, cupcakes, dessert