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Decadent Raspberry Chocolate Cupcakes for Any Celebration

Rich chocolate cupcakes infused with tart raspberries create a delightful balance of flavors and textures, making them a charming choice for any celebration.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup whole milk
  • 1 cup fresh raspberries
  • 1 cup chocolate chips optional

Instructions

  • Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
  • In another bowl, cream the softened butter and granulated sugar until light and fluffy, about 3–5 minutes.
  • Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  • Alternate adding the dry ingredients and whole milk to the butter mixture, beginning and ending with the dry ingredients, mixing until just combined.
  • Gently fold in the fresh raspberries and chocolate chips if using, taking care to maintain the integrity of the berries.
  • Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  • Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.