Double Chocolate Raspberry Cupcakes Recipe

Name: Double Chocolate Raspberry Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1 cup Flour; 1/3 cups Cocoa Powder; 1/2 teaspoons Baking Powder; 3/4 teaspoons Baking Soda; 1 pinch Salt; 1 cup Milk; 1/3 cups Canola Oil; 3/4 cups Sugar; 2 teaspoons Vanilla Extract; 1/2 cups Cocoa Nibs Or Mini Chocolate Chips; FOR THE FROSTING:; 2 sticks Unsalted Butter, At Room Temperature; 5 cups Powdered Sugar; 1 cup Frozen Or Fresh Raspberries (Thawed, If Frozen)

Servings: persons

FOR THE CUPCAKES:
1 cup Flour
1/3 cups Cocoa Powder
1/2 teaspoons Baking Powder
3/4 teaspoons Baking Soda
1 pinch Salt
1 cup Milk
1/3 cups Canola Oil
3/4 cups Sugar
2 teaspoons Vanilla Extract
1/2 cups Cocoa Nibs Or Mini Chocolate Chips
FOR THE FROSTING:
2 sticks Unsalted Butter, At Room Temperature
5 cups Powdered Sugar
1 cup Frozen Or Fresh Raspberries (Thawed, If Frozen)

1
For the cupcakes:
2
Preheat the oven to 350u00b0F and line a cupcake tray with paper liners.
3
In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
4
In a medium bowl, whisk together the milk, oil, sugar, and vanilla extract.
5
Whisk the flour mixture into the wet mixture until very well-combined. Stir in the cocoa nibs.
6
Pour into the lined cupcake tray, filling each cup about 2/3 of the way. Bake at 350u00b0F for 20 minutes, until a toothpick inserted into the center of the cupcake comes out clean.
7
Let cool completely before frosting.
8
For the frosting:
9
In the bowl of your mixer, beat the butter until light, about 2 minutes.
10
Add 1 cup of powdered sugar and beat for 30 seconds.
11
Add 1/2 cup of the raspberries and beat for 30 seconds.
12
Add the remaining powdered sugar, 1/2 cup at a time, and beat for 1 minute.
13
Add the remaining 1/2 cup of raspberries and beat for 2 minutes.
14
Frost the cooled cupcakes, and enjoy!

1594

kcal

Calories

Fat

231

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1 cup Flour, 1/3 cups Cocoa Powder, 1/2 teaspoons Baking Powder, and more.

Yes, Double Chocolate Raspberry Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Double Chocolate Raspberry Cupcakes

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