Description
Deliciously moist chocolate cupcakes infused with raspberry goodness, perfect for any occasion.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup raspberry chocolate ganache
- 1 cup raspberry frosting
Instructions
- Preheat the oven to 350°F (175°C).
- Mix together the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
- Combine the eggs, milk, vegetable oil, and vanilla in another bowl, then whisk until smooth.
- Bring the wet ingredients into the dry ingredients and mix until just blended.
- Add the boiling water carefully, stirring to combine.
- Fill each cupcake liner about 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
- Whip up the raspberry chocolate ganache while the cupcakes cool.
- Frost the cooled cupcakes with raspberry frosting and drizzle with ganache.
Notes
You can substitute ingredients to make these cupcakes gluten-free or dairy-free. Store in an airtight container for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 35g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: chocolate cupcakes, raspberry frosting, dessert, baking