Chocolate Raspberry Cupcakes
The combination of raspberries with chocolate is a recipe for the most luscious desserts or cakes. I previously featured a cake recipe with these two main ingredients. It failed in the aesthetics department but certainly was perfect in every other aspect. There’s the sweetness of the cake, the bitterness of the chocolate and the tartness of the berries…I just love it.
In this presentation, I took out one cupcake from the foil baking cup and just broke it open when it was still warm. The smell of chocolate was strong because I deviated from the original recipe and added more cocoa powder. The raspberries were a nice surprise in the center. I also added more raspberries than the recipe called for….just because.
This recipe is definitely a keeper. It’s a cinch to make and the resulting product is not only pretty but delicious. It’s good enough to give as a present and that’s why I made them. They’re going to Stepson who celebrated his birthday recently. I meant to give him a cake which I thought was a flop but turned out to be delicious…
For high altitude adjustments, just add a tablespoon and a half of flour and 2 tablespoons more milk. If you want it cakier, add an extra egg.
Chocolate Raspberry Cupcakes
1/2 c. butter, soft at room temperature
1 c. sugar
2 eggs at room temperature
1 1/2 c. self rising flour
1/2 c. cocoa powder
1/2 tsp. baking soda
1 c. milk
1 1/4 c. frozen raspberries, thawed
Preheat oven to 375F.
Combine butter, sugar and eggs ina bowl and mix until light and creamy.
Sift flour, cocoa powder, and baking soda. Add to creamed mixture with milk. Beat on medium speed for a minute or until mixture is smooth. Be sure to scrape the bottom of the bowl as you go.
Spoon into muffin pan lined with baking cups, about 2/3 full. Top with 3-4 raspberries, pushing a couple into the dough. Bake for 20 minutes. Dust with confectioner’s sugar.
Makes 20 cuppcakes.
Ready for the oven…..
Did you enjoy this post? Why not leave a comment below and continue the conversation, or subscribe to my feed and get articles like this delivered automatically to your feed reader.
Comments
Thanks, guys! It was sooooo easy to make too. I’m planning to tweak this recipe further by bringing in some add-ons like choc. chips or making a white chocolate version…
These are exactly what I’ve been looking for! I’m making them this weekend for a birthday where the birthday boy requested chocolate raspberry cupcakes…these are perfect! 
Thanks!
Chef Kimberly
Herban Palate
Chef Kimberly, thanks for dropping by and leaving a message. I sincerely hope the birthday boy likes his cupcakes!
These would be perfect for a friend’s 21st. Do you know if it’s possible to substitute the milk with wine? I’ve made red wine cupcakes before, and I want to combine it with this recipe. I don’t know how it would alter the chemical properties. Maybe I could do a half cup of both? Please let me know what your thoughts are. They look delicious!
Hi Allie, I’ve never made cakes with wine before so I can’t really say what the effect will be. I’m thinking it will act as a leavening agent so you might want to lessen the baking soda. Milk is more of a binder. Perhaps it’s better not to omit the milk entirely. I’m no expert so be cautious with my advice.
Red wine with the chocolate and raspberries does sound good. I have to experiment with that….
Hi just wondering if anyone has tried it with melted chocolate instead of the cocoa? Does it effect the out come of the cupcake in terms of being dry or not rise properly?
thanks
Thank you for the recipe! I made these cupcakes last night with fresh raspberries and chunks of chocolate and they turned out delicious. However, I think they need proper icing, so I’m going to whip some up today.
Hello, I tried your chocolate cake recipe few hours ago but somehow couldn’t achieve the same result as you, my cake clearly wasn’t looking that good (atleast it tasted good). What sort of chocolate are you using? Maybe it’s because of the flour I used, I have a gluten intolerance so I used tapioca flour instead of usual wheat flour.
I LOVE these. I have made them twice. I add about 1/3 less sugar and substitute unsweetend almond milk for regular milk (again to lower the sugar) and they taste light, fluffy, moist and amazing. Plus, they are so easy to make. Thank you!
Wow! definitely looks yummy!