Chocolate Raspberry Cupcakes
Rich and moist chocolate raspberry cupcakes with a soft center and fresh berry bursts, perfect for any dessert table.
Equipment
- Mixing bowls
- Cupcake pan
- Whisk
- Oven
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 3/4 cup sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1/3 cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup hot coffee
- 3/4 cup raspberries
Instructions
- Preheat oven to 180°C and line a cupcake tray.
- Whisk together flour, cocoa powder, sugar, baking soda, and salt.
- In another bowl, mix buttermilk, oil, egg, and vanilla.
- Combine wet and dry ingredients, then add hot coffee.
- Fold in raspberries gently.
- Pour batter into liners and bake for 18 minutes.
Notes
- Do not overmix batter.
- Use fresh raspberries for best results.
- Slightly underbake for soft centers.