Raspberry Chocolate Cupcakes Recipe
Delicious raspberry chocolate cupcakes that are perfect for any occasion. These moist and fluffy cupcakes are topped with a rich chocolate ganache and fresh raspberries.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup sugar
- 0.5 cup unsweetened cocoa powder
- 1 tsp baking soda
- 0.5 tsp salt
- 1 cup water room temperature
- 0.5 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup fresh raspberries
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- Add water, vegetable oil, and vanilla extract to the dry ingredients and mix until well combined.
- Gently fold in the raspberries.
- Divide the batter evenly among the cupcake liners.
- Bake for 25 minutes or until a toothpick inserted comes out clean.
- Allow cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
Decorate with additional raspberries or a dusting of powdered sugar before serving.