Chocolate Raspberry Cupcakes dessert π«π§
Chocolate Raspberry Cupcakes dessert π«π§
β°Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
πKcal: 280 kcal | Servings: 12 cupcakes
π§ Ingredients π§
1 and 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon white vinegar
1/2 cup fresh raspberries
1/2 cup raspberry jam or preserves
For the Frosting:
1/2 cup unsalted butter, softened
2 cups confectioners' sugar
2-3 tablespoons milk or cream
1/2 teaspoon vanilla extract
Fresh raspberries, for garnish (optional)
Chocolate shavings, for garnish (optional)
π§ Directions π§
Preheat the oven to 350Β°F (175Β°C). Line a muffin tin with cupcake liners.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
Add water, vegetable oil, vanilla extract, and white vinegar to the dry ingredients. Mix until well combined and smooth.
Gently fold in the fresh raspberries until evenly distributed in the batter.
Fill each cupcake liner about two-thirds full with batter.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Once the cupcakes are completely cool, use a small knife or a cupcake corer to make a small hole in the center of each cupcake. Fill each hole with raspberry jam or preserves.
For the frosting, beat the softened butter in a mixing bowl until creamy. Gradually add the confectioners' sugar, alternating with milk or cream and vanilla extract, until the desired consistency is reached.
Frost the cupcakes using a piping bag or a spatula. Garnish with fresh raspberries and chocolate shavings, if desired.
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