Indulgent Dark Chocolate Raspberry Cupcakes

Indulge your senses with these heavenly Dark Chocolate Raspberry Cupcakes. Crafted by the talented Elizabeth Rodriguez, this recipe is a culinary masterpiece that transcends ordinary desserts. The combination of deep, velvety dark chocolate and the burst of sweet, tangy raspberries creates a symphony of flavors that dance on your palate.


  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk
  • 1 cup fresh raspberries


  1. Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners.
  2. In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk together sugar, melted butter, eggs, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, and mix until just combined.
  5. Gently fold in the fresh raspberries.
  6. Spoon the batter into the cupcake liners, filling each about two-thirds full.
  7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the cupcakes to cool completely before frosting.

Total time: 45 minutes

Yield: 12 cupcakes

These Dark Chocolate Raspberry Cupcakes are a celebration of indulgence. The moist, chocolatey base combined with the burst of fresh raspberries makes each bite a moment of pure bliss. Top them with a swirl of chocolate ganache or a dollop of raspberry cream for the perfect finishing touch. Share these cupcakes with loved ones and savor the joy they bring to any occasion.

Nutrition Information: Each serving provides approximately 280 calories, 4g of protein, 35g of carbohydrates, and 15g of fat.

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