Instructions:
Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla.
In a separate bowl, mix the flour, baking powder, baking soda, and salt. Gradually add this to the wet ingredients, alternating with the milk.
Gently fold in the mashed raspberries and chocolate chunks.
Divide the batter evenly among the cupcake liners. Drop a small dollop of raspberry jam into the center of each cupcake.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
Once cooled, frost the cupcakes with pink buttercream and drizzle with chocolate ganache.
Garnish each cupcake with a fresh raspberry and sprinkle with chocolate chips.
Enjoy these delicious raspberry chocolate cupcakes! They are perfect for any occasion and will surely impress.
Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes
Calories: 320 kcal | Servings: 12 cupcakes
RaspberryChocolateCupcakes, CupcakeLove, SweetTooth, Homemade, Baking
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