Seriously, what’s a better combination than rich decadent chocolate and tart raspberries? With this easy chocolate cupcake recipe, you can indulge in a love-filled dessert comprising both in under 30 minutes! To make these small-batch chocolate cupcakes with raspberry frosting, it’s best to use simple, all-natural ingredients.
Although they may seem like dessert foods, what do we really know about raspberries and chocolate? Well, for one, chocolate is a powerhouse of health benefits. Pure cocoa powder is rich in antioxidants, flavanols, iron, and zinc. A small amount of dark chocolate can also significantly increase your mood. And what do raspberries have to offer? — more antioxidants, as well as fiber, vitamins, and minerals. Now marry them in your oven!
After you got the raspberry frosting down pat, you’ll want to put it on nearly everything — cakes, ice cream, hot chocolate, you name it! So let’s start cracking the eggs and whippin’ the cream! Next time you think to drive across town to satisfy a sugar craving… well, just whip up some of these Chocolate Raspberry Cupcakes.
In a large mixing bowl mix the dry ingredients: the flour, cocoa powder, baking powder, and salt.
Stir in the eggs, dark brown sugar, granulated sugar, vegetable oil, and milk.
Mix until smooth batter forms.
Transfer the batter in muffin cups with the help of an ice cream scoop and bake in an already heated oven at 350 F or 180 C degrees for about 18-20 minutes.
Let them cool completely.
In a large mixing bowl whip up the heavy whipping cream, powdered sugar, vanilla, and raspberry sauce together.
Mix until stiff peaks form and transfer to a piping bag fitted with a star tip.
Pipe out the frosting on the chilled muffins and decorate with raspberry on top to serve.
Enjoy.
Ingredients
Directions
In a large mixing bowl mix the dry ingredients: the flour, cocoa powder, baking powder, and salt.
Stir in the eggs, dark brown sugar, granulated sugar, vegetable oil, and milk.
Mix until smooth batter forms.
Transfer the batter in muffin cups with the help of an ice cream scoop and bake in an already heated oven at 350 F or 180 C degrees for about 18-20 minutes.
Let them cool completely.
In a large mixing bowl whip up the heavy whipping cream, powdered sugar, vanilla, and raspberry sauce together.
Mix until stiff peaks form and transfer to a piping bag fitted with a star tip.
Pipe out the frosting on the chilled muffins and decorate with raspberry on top to serve.
Enjoy.
