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To make the best chocolate raspberry cupcakes, you need a few key ingredients. Each one adds flavor and texture.

Chocolate Raspberry Cupcakes

Indulge in the ultimate sweet experience with chocolate raspberry cupcakes that are both easy to make and incredibly delicious. Discover the perfect blend of rich chocolate and tangy raspberries through a step-by-step recipe that suits all bakers. From selecting the freshest raspberries to creative decorating tips, this guide has everything you need. Click through now to explore these mouthwatering recipes and impress your loved ones!
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Ingredients
  

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 cup granulated sugar

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter, softened

2 large eggs

1 tsp vanilla extract

1/2 cup buttermilk

1 cup fresh raspberries (plus extra for garnish)

1/2 cup chocolate chips (semisweet or dark)

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners.

    Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt until well combined.

      Cream Butter and Sugar: In another bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy (about 2-3 minutes).

        Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, until well incorporated.

          Combine with Buttermilk: Alternately add the flour mixture and buttermilk to the butter mixture, mixing on low speed until just combined. Do not overmix.

            Fold in Raspberries & Chocolate Chips: Gently fold in the fresh raspberries and chocolate chips with a spatula, being careful not to break up the raspberries too much.

              Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

                Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

                  Cool: Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

                    Garnish: Once cooled, top with additional fresh raspberries or a dusting of powdered sugar if desired.

                      Prep Time, Total Time, Servings: 20 minutes | 40 minutes | Makes 12 cupcakes

                        - Presentation Tips: Arrange the cupcakes on a decorative plate and garnish with mint leaves for a fresh touch. Optional: drizzle melted chocolate over the top for added decadence.