Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- 1 cup milk (or almond milk as a substitute)
- ½ cup vegetable oil (or melted coconut oil)
- 2 teaspoons vanilla extract
- 1 cup fresh raspberries (or frozen as alternative)
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, beat the eggs, then add milk, vegetable oil, and vanilla extract. Mix until blended.
- Gradually add the wet ingredients to dry ingredients, stirring until smooth.
- Gently fold in the fresh raspberries.
- Divide the batter among the cupcake liners, filling each two-thirds full.
- Bake for 18-20 minutes or until a toothpick comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.
- Once cooled, frost with chocolate or raspberry buttercream.
Notes
Avoid overmixing the batter for the best texture. Use high-quality cocoa powder.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian