Chocolate Cupcakes with Raspberries
The first chocolate cupcake recipe was published in 1903 in a cookbook called ‘La Cuisine Creole’.
This is vegetarian recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Chocolate Cupcakes with Raspberries
Ingredients
Instructions
-
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
-
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
-
In a large bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
-
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
-
Gently fold in the raspberries.
-
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
-
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
-
Remove from the oven and let cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.
-
Once cooled, dust the cupcakes with powdered sugar.
-
Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 14g22%
- Total Carbohydrate 30g10%
- Sugars 20g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
