Ingredients
60g unsweetened chocolate, melted using double boiler method
25g cocoa powder (use natural unsweetened for true flavor)
180g gluten-free flour blend (or all-purpose flour)
150g granulated sugar
1 tsp baking powder
1/2 tsp salt
115ml buttermilk
120g raspberries (fresh or frozen)
Pink raspberry glaze (recipe not specified)
Instructions
Melt 60g unsweetened chocolate using double boiler until smooth
Combine 180g flour with 25g cocoa powder in mixing bowl
Whisk in 150g granulated sugar, 1 tsp baking powder, 1/2 tsp salt
Add 115ml buttermilk and melted chocolate to form loose batter
Divide batter equally between 12 muffin cups (2/3 full each)
Carefully spoon 1 tbsp raspberry filling into center of each cup
Top remaining batter gently over filling to cover completely
Preheat oven to 180°C (350°F) for at least 10 minutes
Bake cupcakes 18 minutes or until toothpick comes out clean
Cool completely before applying pink raspberry glaze
Notes
Chill batter 15 minutes before baking to prevent spreading
For vibrant glaze, mix confectioners sugar with raspberry juice until drizzly
Use paper liners for easy release and cleaner presentation
Knead filling gently to maintain whole raspberry pieces
Raspberries can be substituted with any frozen berry in a pinch
- Prep Time: 20
- Cook Time: 18
- Category: Chocolate Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 12g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg