Ingredients
Scale
- 1 cup all-purpose flour (or gluten-free flour)
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter (or non-dairy butter)
- 1 cup sugar
- 2 large eggs (or flax eggs)
- 1 tsp vanilla extract
- 1/2 cup buttermilk (or non-dairy milk)
- 1 tbsp raspberry preserves
- Fresh raspberries for garnish
Instructions
- Preheat the oven to 350°F (175°C) and prepare a muffin tin.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, cream together butter and sugar until fluffy. Add eggs one at a time followed by the vanilla.
- Gradually mix in dry ingredients while alternating with buttermilk and boiling water until combined.
- Fill muffin cups halfway with batter, add raspberry preserves in the center, then top with more batter.
- Bake for about 22 minutes or until edges are set but centers are soft.
- Allow cupcakes to cool before frosting with raspberry frosting.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 310
- Sugar: 28g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg