Description
These Chocolate Raspberry Filled Cupcakes are the perfect combination of rich chocolate and sweet-tart raspberry filling. A delightful treat for any occasion!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup raspberry jam
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a mixing bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together melted butter, eggs, vanilla extract, and buttermilk.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Fill each cupcake liner halfway with batter, then add a teaspoon of raspberry jam. Top with more batter until each liner is three-quarters full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let cupcakes cool completely before frosting.
Notes
- For extra chocolate flavor, add chocolate chips to the batter.
- These cupcakes can be topped with whipped cream or chocolate ganache for added indulgence.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg