Chocolate Raspberry Cupcakes
For the chocolate lovers out there, chocolate raspberry cupcakes are a must-try. The rich chocolate cupcake base pairs perfectly with the tartness of fresh raspberries.
Ingredients
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1/2 cup cocoa powder
- 1/2 cup milk
- 1/2 cup fresh raspberries
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Chocolate Ganache
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
- Mix in milk.
- Gently fold in the raspberries.
- Gradually add dry ingredients to wet mixture and mix until just combined.
- Fill cupcake liners about 2/3 full and bake for 18-20 minutes.
- For ganache, heat heavy cream until simmering, then pour over chocolate chips and stir until smooth.
- Dip cooled cupcakes into ganache and let set.