Delicious chocolate cupcakes with a raspberry twist
Chocolate and Raspberry Cupcakes
Delicious chocolate cupcakes with a raspberry twist
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1/2 cup raspberry jam
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (180°C). Line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract.
- Add the flour mixture to the butter mixture in three parts, alternating with the buttermilk. Begin and end with the flour mixture.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Dollop about 1 teaspoon of raspberry jam in the center of each cupcake and swirl it into the batter with a toothpick. Top each cupcake with a few fresh raspberries.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.
- Frost the cupcakes with your favorite frosting and decorate with additional fresh raspberries, if desired.
- Enjoy!
Nutrition
Calories: 250kcalCarbohydrates: 40gProtein: 4gFat: 10gFiber: 2g
