Chocolate cupcakes with raspberries
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The first recorded cupcake recipe was published in 1796 in Amelia Simmons’ book ‘American Cookery’.
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
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Preheat the oven to 350°F (175°C).
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In a mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.
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In a separate bowl, cream together the butter and granulated sugar until light and fluffy.
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Beat in the eggs one at a time, followed by the vanilla extract.
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Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Mix until just combined.
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Gently fold in the fresh raspberries.
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Line a muffin tin with cupcake liners and fill each liner 3/4 full with the batter.
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Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
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Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
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Dust with powdered sugar before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 32g11%
- Sugars 20g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.