Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 cup sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup raspberries
- 1/4 cup chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake tin with liners to ensure easy removal.
- Mix the Dry Ingredients: In a bowl, combine the flour, cocoa powder, and baking powder until fully integrated.
- Prepare the Wet Ingredients: In another bowl, whisk together the sugar, melted butter, eggs, and vanilla extract until the mixture is smooth and uniform.
- Combine Ingredients: Gently fold the wet mixture into the dry ingredients until just combined. Do not over-mix!
- Add Raspberries & Chocolate: Carefully fold in the raspberries and chocolate chips, taking care not to overwork the batter.
- Fill Cupcake Liners: Pour the batter into each cupcake liner, filling them halfway.
- Bake: Place in the oven and bake for 12-15 minutes. The edges should be firm, while the center remains soft.
- Cool Before Serving: Let the cupcakes cool slightly before serving to enjoy the perfect gooey center.
Notes
Keep an eye on baking times to avoid overbaking. These cupcakes can be adapted for vegan and gluten-free diets.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 22g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg