Dark Chocolate Raspberry Cupcakes Recipe

These dark chocolate cupcakes are tender, rich, and decadent—a chocoholic’s dream! The frosting has a light raspberry flavor with a sweet vanilla background taste. They’re best if eaten the same day they’re assembled, but any frosted leftover cupcakes may be stored in an airtight container in the refrigerator for up to three days.

Yields: 12 cupcakes


For the cupcakes
1 c (80g) unsweetened cocoa powder (measured correctly)
¾ c (90g) all-purpose flour (measured correctly)
2 tsp (9g) baking powder
¼ tsp (2g) salt
2 tbsp (28g) unsalted butter, melted
2 large eggs, room temperature
1 tbsp (15mL) vanilla extract
⅔ c (128g) granulated sugar
¼ c (60g) plain nonfat Greek yogurt
½ c (120mL) nonfat milk

For the frosting
⅔ c (93g) frozen unsweetened raspberries, thawed
2 c (520g) plain nonfat Greek yogurt
2 servings (about 14g) sugar-free, fat-free vanilla instant pudding mix
2 tbsp (56g) Truvia (or other sweetener, to taste)

  1. To prepare the cupcakes, preheat the oven to 350°F and place foil cupcake liners in 12 muffin cups. Lightly coat the liners with nonstick cooking spray.
  2. In a medium bowl, whisk together the cocoa powder, flour, baking powder, and salt. In a separate bowl, whisk together the butter, eggs, and vanilla. Stir in the sugar. Mix in the yogurt, stirring until no large lumps remain. Alternate between adding the flour mixture and milk, beginning and ending with the flour, and stirring in each until just barely incorporated. (Note: For best results, add the flour in 3 equal portions and the milk in 2 equal portions.)
  3. Visit amyshealthybaking.com for full directions.

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