Chocolate Raspberry Cupcakes

Indulge in the perfect blend of rich chocolate and the tartness of fresh raspberries with these delightful cupcakes. They are great for National Cupcake Week Day 4!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2/3 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup hot water
• 1/2 cup fresh raspberries
• 1/4 cup chocolate chips

Instructions:

Warm up your oven to 350F 175C and put cupcake liners in a muffin tin

Stir the cocoa powder, baking powder, baking soda, and salt together in a bowl with a whisk

In a separate bowl, mix the eggs, buttermilk, vegetable oil, and vanilla extract

Mix everything together well

Add the hot water a little at a time and keep mixing until the batter is smooth and well mixed

Add the chocolate chips and fresh raspberries to the batter slowly

The batter should be about two thirds of the way up each cupcake liner

After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

After taking the cupcakes out of the oven, let them cool in the muffin tin for a few minutes

Then, move them to a wire rack to cool completely

They can be eaten plain or topped with your favorite frosting once they are cool

If you want, you can decorate it even more by adding more chocolate chips and raspberries on top

Have fun with your tasty Chocolate Raspberry Cupcakes!