Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 2 tablespoons raspberry puree
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, mix together the flour, cocoa powder, sugar, baking powder, and salt.
- In another bowl, combine the melted butter, eggs, and vanilla. Gradually stir the dry ingredients into the wet ingredients until just combined.
- Fill each cupcake liner halfway with the batter. Add a few raspberries in the center and then top with more batter until filled about 2/3 full.
- Bake for 15-18 minutes or until the edges are set but the centers are still soft.
- Let cool for a few minutes, then carefully remove from the pan.
- For the raspberry buttercream, beat softened butter with powdered sugar and raspberry puree until smooth.
- Pipe the buttercream on top of the cooled cupcakes and serve.
Notes
Serve warm for the best experience. You can enjoy them plain or with vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 22g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg