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To make chocolate raspberry cupcakes, you need key ingredients. Start with 1 cup of all-purpose flour. Then, grab 1/2 cup of unsweetened cocoa powder for rich flavor. You’ll also need 1 cup of granulated sugar. Add 1 teaspoon of baking soda and 1/2 teaspoon of baking powder. A pinch of salt, about 1/4 teaspoon, is important too. Use 1/2 cup of softened unsalted butter. You will need 2 large eggs and 1 teaspoon of vanilla extract. The recipe calls for 1/2 cup of buttermilk and 1/2 cup of boiling water. Finally, fold in 1 cup of fresh raspberries and, if you like, 1/3 cup of chocolate chips. This mix creates a moist, tasty cupcake.

Chocolate Raspberry Cupcakes

Satisfy your sweet tooth with these irresistible Chocolate Raspberry Cupcakes! This easy recipe combines rich chocolate and tangy raspberries for a delicious treat that everyone will adore. Perfect for bakers of all levels, the guide includes essential ingredients, baking tips, and creative frosting ideas to elevate your cupcakes. Click to explore the full recipe and start your baking adventure today!
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Ingredients
  

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 cup granulated sugar

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1/2 cup buttermilk

1/2 cup boiling water

1 cup fresh raspberries

1/3 cup chocolate chips (optional for added richness)

For frosting:

1/2 cup unsalted butter, softened

2 cups powdered sugar

1/4 cup unsweetened cocoa powder

2 tablespoons heavy cream or milk

1 teaspoon vanilla extract

1/2 cup fresh raspberries for garnish

Instructions
 

Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners.

    In a mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

      In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.

        Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

          Gradually mix in the buttermilk until combined.

            Slowly add the dry ingredients to the wet mixture, alternating with boiling water, beginning and ending with the dry ingredients. Stir until just combined; do not overmix.

              Gently fold in the fresh raspberries and chocolate chips, if using, ensuring even distribution.

                Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

                  Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tray for about 5 minutes, then transfer them to a wire rack to cool completely.

                    For the frosting, beat the softened butter in a medium bowl until creamy. Gradually add the powdered sugar and cocoa powder, mixing until combined.

                      Add heavy cream (or milk) and vanilla extract, and beat until light and fluffy. Adjust the consistency by adding more cream or sugar as needed.

                        Once the cupcakes are completely cooled, frost them generously with the chocolate frosting.

                          Top each cupcake with fresh raspberries for a delightful garnish.

                            Prep Time, Total Time, Servings: 30 mins | 1 hour | 12 cupcakes

                              - Presentation Tips: Serve the cupcakes on a decorative platter and drizzle some raspberry sauce around them for an extra touch. You can also dust them lightly with powdered sugar for an elegant finish.