Easy Raspberry Chocolate Cupcakes, a simple and delicious recipe that’s perfect for any occasion and the perfect combination of sweet and tangy. Made with pantry staples, this recipe is quick and easy to prepare, and the results are absolutely mouthwatering. The moist and fluffy cake base, paired with the tangy raspberry icing and chocolate chips, creates a delicious balance of flavours that will leave your taste buds wanting more. Whether you’re looking for a sweet treat for lunchboxes or hosting a party, these “Easy Raspberry Chocolate Cupcakes” are sure to be a hit with everyone who tries them. So why choose between raspberries and chocolate when you can have both? Try this “Easy Raspberry Chocolate Cupcakes” recipe today and enjoy.
Heat the oven to 180° and grease a 12-cup cupcake tray with melted butter and dust over with sifted flour.
Whisk the olive oil, milk, and eggs together and add the remaining dry ingredients.
Mix well. Add the chocolate chips and raspberries and mix well.
Divide the cake mixture evenly and bake in the preheated oven for approximately 20 minutes or until cooked through.
To make the vanilla icing, beat the butter and cream until fluffy and smooth. Reduce the speed and add the icing sugar slowly until well blended. Beat in the vanilla bean paste. Milk can be added one tablespoon at a time if necessary. Add to the desired consistency.