Description
Moist chocolate cupcakes featuring a surprise raspberry filling and topped with luscious raspberry frosting.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup raspberry chocolate ganache
- 1 cup raspberry frosting
- Fresh raspberries for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until well combined.
- Carefully stir in the boiling water (the batter will be thin).
- Fill each cupcake liner about 2/3 full with batter and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool completely before filling with raspberry chocolate ganache.
- Top with raspberry frosting and garnish with fresh raspberries.
Notes
Avoid over-mixing the batter and make sure to let the cupcakes cool before frosting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg