Raspberry Chocolate Lava Cupcakes
Indulge in these rich and gooey Raspberry Chocolate Lava Cupcakes, featuring a molten chocolate center surrounded by a moist chocolate cake infused with fresh raspberries.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 4 oz bittersweet chocolate, chopped
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/2 cup fresh raspberries
- 1 tsp vanilla extract
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 425°F (220°C). Grease a muffin tin and lightly dust with cocoa powder.
- Melt bittersweet chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and cool slightly.
- In a separate bowl, whisk together sugar, eggs, and egg yolks until pale and thick.
- Gently fold the melted chocolate mixture into the egg mixture, then stir in vanilla extract.
- Sift flour and salt together, then fold into the chocolate batter until just combined.
- Place a raspberry in the bottom of each muffin cup, then fill each halfway with batter. Add another raspberry on top and cover with the remaining batter.
- Bake for 12-14 minutes until edges are set but the center is still soft.
- Remove from oven and let cool for 1-2 minutes, then carefully invert each cupcake onto a serving plate.
- Dust with powdered sugar if desired and serve immediately to enjoy the molten lava center.
Notes
For an extra decadent treat, serve warm with a scoop of vanilla ice cream or a drizzle of raspberry coulis.
Find it online: https://momsgate.com/raspberry-chocolate-lava-cupcakes/