Easy Raspberry Mocha Cupcakes with Raspberry Buttercream
Raspberries are packed with antioxidants and are a great source of vitamin C.
This is vegetarian recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Easy Raspberry Mocha Cupcakes with Raspberry Buttercream
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
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In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
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In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
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Beat in the egg, vanilla extract, raspberry puree, and cooled brewed coffee.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Stir in the chocolate chips.
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Divide the batter evenly among the cupcake liners.
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Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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Remove the cupcakes from the pan and let them cool completely on a wire rack.
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In the meantime, prepare the raspberry buttercream by beating the softened butter, powdered sugar, and raspberry puree until light and fluffy.
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Once the cupcakes are completely cooled, frost them with the raspberry buttercream.
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Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 45g15%
- Sugars 32g
- 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.
