Chocolate Raspberry Cupcakes Recipe by Princess Teemah
Cooking Instructions 40 minutes 1 Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners 2 In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt 3 Add the water, vegetable oil, vinegar, and vanilla extract to the dry ingredients and mix until just combined 4 Gently fold in the mashed raspberries 5 Divide the batter evenly among the cupcake liners, filling each about two-thirds full 6 Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean 7 Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely 8 For the frosting, beat the butter until creamy. Gradually add the powdered sugar, beating until light and fluffy 9 Add the raspberry puree and vanilla extract, mixing until well combined 10 Frost the cooled cupcakes with the raspberry frosting and garnish with fresh raspberries 1 Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners 1 Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners 2 In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt 2 In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt 3 Add the water, vegetable oil, vinegar, and vanilla extract to the dry ingredients and mix until just combined 3 Add the water, vegetable oil, vinegar, and vanilla extract to the dry ingredients and mix until just combined 4 Gently fold in the mashed raspberries 4 Gently fold in the mashed raspberries 5 Divide the batter evenly among the cupcake liners, filling each about two-thirds full 5 Divide the batter evenly among the cupcake liners, filling each about two-thirds full 6 Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean 6 Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean 7 Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely 7 Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely 8 For the frosting, beat the butter until creamy. Gradually add the powdered sugar, beating until light and fluffy 8 For the frosting, beat the butter until creamy. Gradually add the powdered sugar, beating until light and fluffy 9 Add the raspberry puree and vanilla extract, mixing until well combined 9 Add the raspberry puree and vanilla extract, mixing until well combined 10 Frost the cooled cupcakes with the raspberry frosting and garnish with fresh raspberries 10 Frost the cooled cupcakes with the raspberry frosting and garnish with fresh raspberries More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Lickity-Split Cocoa Cake with Cream Cheese Frosting Lickity-Split Cocoa Cake with Cream Cheese Frosting Vanilla Home Made Cake Beetroot chutney Butter paneer masala Lickity-Split Cocoa Cake with Cream Cheese Frosting 🍫🍓 The Ultimate Reese's and Chocolate Strawberry Dream Cake 🍰🎉 🍰✨ Cheesecake Fudge ✨🍰 Strawberry Sensation Ice Cream 🍓🍦 EFO RIRO (Vegetable soup) Mango Paneer Parwal Dorma Mint rice Vanilla Home Made Cake Beetroot chutney Butter paneer masala Lickity-Split Cocoa Cake with Cream Cheese Frosting 🍫🍓 The Ultimate Reese's and Chocolate Strawberry Dream Cake 🍰🎉 🍰✨ Cheesecake Fudge ✨🍰 Strawberry Sensation Ice Cream 🍓🍦 EFO RIRO (Vegetable soup) Mango Paneer Parwal Dorma Mint rice