Chocolate Raspberry Cupcakes with Buttercream Frosting
Cupcakes were originally baked in teacups, hence the name.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Ingredients
- 1.5 cup All-purpose flour
- 0.5 cup Cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter
- 1 cup Granulated sugar
- 2 Eggs
- 1 teaspoon Vanilla extract
- 0.75 cup Whole milk
- 1 cup Raspberries
- 1 cup Unsalted butter
- 3 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 2 tablespoon Milk
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a separate large bowl, cream together the butter and 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 wet ingredients, 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, then transfer to a wire rack to cool completely.
- In a mixing bowl, beat the butter until creamy. Gradually add the powdered sugar and vanilla extract, mixing well after each addition. Add milk as needed to achieve desired consistency.
- Once the cupcakes are completely cooled, frost with the buttercream frosting.
- Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 16g25%
- Total Carbohydrate 42g15%
- Sugars 30g
- 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.