Chocolate Raspberry Cupcakes: A Decadent Delight!

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

In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

In a separate bowl, beat the eggs and granulated sugar until light and fluffy. Add the vegetable oil, milk, and vanilla extract, mixing until combined.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Gently fold in the fresh raspberries.

Divide the batter evenly into the cupcake liners, filling each about ¾ full.

Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.

2. Make the Ganache Filling:
Heat the heavy cream in a small saucepan until it’s hot but not boiling.

Pour the hot cream over the chopped dark chocolate and let it sit for 2 minutes.

Stir until smooth, then let it cool slightly.

Once the cupcakes are cool, use a piping bag or spoon to fill the center of each cupcake with the ganache.

3. Make the Raspberry Frosting:
Beat the cream cheese and unsalted butter together until smooth and creamy.

Add the powdered sugar and mix until fully incorporated.

Gradually add the raspberry puree, beating until smooth.

4. Assemble the Cupcakes:
Pipe or spread the raspberry frosting onto the cooled cupcakes.

For an extra touch, garnish with fresh raspberries or chocolate shavings.

Serving and Storage Tips