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