Chocolate Raspberry Cupcakes
Ingredients:
For the Cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup water
– 1/3 cup vegetable oil
– 1 tablespoon white vinegar
– 1 teaspoon vanilla extract
– 1/2 cup fresh raspberries, mashed
For the Raspberry Frosting:
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 1/4 cup raspberry puree
– 1/2 teaspoon vanilla extract
– Fresh raspberries for garnish
Directions:
1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. Add the water, vegetable oil, vinegar, and vanilla extract to the dry ingredients and mix until just combined.
4. Gently fold in the mashed raspberries.
5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. For the frosting, beat the butter until creamy. Gradually add the powdered sugar, beating until light and fluffy.
9. Add the raspberry puree and vanilla extract, mixing until well combined.
10. Frost the cooled cupcakes with the raspberry frosting and garnish with fresh raspberries.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 250 kcal per serving | Servings: 12 servings
