Spooky Raspberry Chocolate Cupcakes
Delicious and fun cupcakes combining rich chocolate flavor with fresh raspberries, perfect for Halloween or any gathering.
Ingredients
Cupcake Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted Make sure the butter is melted but not too hot.
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup fresh raspberries Be gentle when folding in to keep them whole and juicy.
Toppings
- Chocolate frosting (for topping)
- Decorative spooky toppings (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the melted butter, eggs, vanilla extract, and milk until combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Gently fold in the raspberries.
- Fill each cupcake liner about 2/3 full with batter.
Baking
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Let cupcakes cool completely before frosting.
Serving
- Top with chocolate frosting and any spooky decorations as desired.
Notes
Serve these cupcakes on a festive platter and add spooky decorations for a fun touch. Store in an airtight container at room temperature for up to three days, or refrigerate for up to a week. Let them come to room temperature before serving.