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What ingredients do you need to make chocolate raspberry cupcakes? The main ingredients are simple. You'll need flour, sugar, cocoa powder, baking powder, baking soda, salt, butter, eggs, vanilla extract, buttermilk, fresh raspberries, and mini chocolate chips.

Chocolate Raspberry Cupcakes

Indulge in the rich flavors of Chocolate Raspberry Cupcakes with this easy recipe! Perfect for any occasion, these cupcakes are moist, chocolatey, and bursting with fresh raspberry goodness. Discover the key ingredients, step-by-step baking instructions, and creative decorating tips to wow your guests. Plus, explore delicious variations for every dietary preference. Click through to satisfy your sweet tooth with these delightful treats and impress everyone at your next gathering!
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Ingredients
  

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 cup fresh raspberries

1/2 cup mini chocolate chips

Optional: powdered sugar for dusting

Instructions
 

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

    In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

      Add the softened butter to the dry ingredients and use an electric mixer to beat until the mixture is crumbly and light.

        In a separate bowl, combine the eggs, vanilla extract, and buttermilk. Whisk until well blended, then gradually add this mixture to the dry ingredients while mixing on low speed until just combined.

          Gently fold in the fresh raspberries and mini chocolate chips until evenly distributed throughout the batter.

            Divide the batter evenly among the prepared cupcake liners, filling them about two-thirds full.

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

                Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

                  Once cooled, dust the cupcakes with powdered sugar if desired, and top with additional fresh raspberries for an extra touch.

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

                      - Presentation Tips: Arrange the cupcakes on a decorative cake stand and garnish with a few whole raspberries on top of each for an appealing look.