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Cupcakes have captured our hearts for generations, becoming the quintessential sweet treat for all occasions. Their charm lies not only in their delightful presentation but also in their incredible versatility. From classic vanilla to adventurous flavors like matcha or salted caramel, there’s a cupcake to satisfy every palate. Among these delightful creations, Chocolate Raspberry Cupcakes stand out as a harmonious blend of richness and tartness that tantalizes the taste buds.

Chocolate Raspberry Cupcakes Delightful and Rich Treat

Indulge in the delightful flavors of Chocolate Raspberry Cupcakes! This irresistible recipe features moist chocolate cupcakes bursting with fresh raspberries and topped with a light, creamy raspberry frosting. Perfect for birthdays, holidays, or a cozy treat at home, these cupcakes are sure to impress. Dive into this delicious baking adventure and make memories with every bite! #ChocolateRaspberryCupcakes #Baking #Dessert #CupcakeRecipes #SweetTreats #HomemadeGoodness
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Ingredients
  

For the Cupcakes:

1 cup all-purpose flour

1 cup granulated sugar

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1/2 cup buttermilk

1/2 cup hot coffee

1 cup fresh raspberries (plus extra for garnish)

For the Raspberry Frosting:

1/2 cup unsalted butter, softened

2 cups powdered sugar

1/4 cup raspberry puree (fresh or frozen raspberries blended)

1 teaspoon vanilla extract

A pinch of salt

For Garnish:

Fresh raspberries

Chocolate shavings or sprinkles

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

    Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

      Mix Wet Ingredients: In another bowl, cream the softened butter until fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

        Combine Mixtures: Gradually add the wet mixture to the dry ingredients, alternating with the buttermilk. Mix until just combined. Finally, stir in the hot coffee until the batter is smooth.

          Add Raspberries: Gently fold in the fresh raspberries, taking care not to break them too much.

            Fill Cups: Evenly distribute the batter into the lined cupcake molds, filling each about 2/3 full.

              Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

                Make Raspberry Frosting: In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed until it is incorporated. Add the raspberry puree, vanilla extract, and a pinch of salt. Beat until the frosting is fluffy and spreadable.

                  Frost the Cupcakes: Once the cupcakes are completely cooled, pipe or spread the raspberry frosting generously on top.

                    Garnish and Serve: Top each cupcake with a fresh raspberry and sprinkle some chocolate shavings or sprinkles for a delightful touch. Serve and enjoy your Chocolate Raspberry Cupcakes!

                      Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 12 cupcakes