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–+ servings
Valentine’s Chocolate Raspberry Cupcakes

Valentine’s Chocolate Raspberry Cupcakes

Delight in these Valentine’s Chocolate Raspberry Cupcakes, blending rich chocolate and tart raspberries for a perfect dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder Dutch-processed for richer taste
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 1 cup whole milk can substitute with buttermilk
  • 1/2 cup vegetable oil
  • 1 cup fresh raspberries
For the Frosting
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract

Equipment

  • muffin tin
  • Mixing bowls
  • Whisk
  • spatula

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
  3. Mix the egg, milk, and vegetable oil in another bowl until combined. Gradually pour this mixture into the dry ingredients, stirring gently until just combined.
  4. Fold in the fresh raspberries carefully.
  5. Fill muffin tins two-thirds full with the batter. Bake for about 18–20 minutes or until a toothpick comes out clean.
  6. Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form for your frosting.
  7. Garnish with extra raspberries on top if desired.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 4gCholesterol: 30mgSodium: 250mgPotassium: 100mgFiber: 1gSugar: 16gVitamin A: 2IUVitamin C: 5mgCalcium: 4mgIron: 6mg

Notes

Avoid over-mixing the batter and use room temperature ingredients for best results.

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