Description
Indulge in these delightful Raspberry Chocolate Lava Cupcakes with a rich chocolate exterior and a luscious molten raspberry center.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup fresh raspberries
- 4 oz semi-sweet chocolate, chopped
- 3 oz semi-sweet chocolate, chopped (for molten center)
- 1/4 cup heavy cream
- 1 tablespoon unsalted butter (for molten center)
- Fresh raspberries for garnish (optional)
- Powdered sugar for garnish (optional)
- Mint leaves for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.
- Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl.
- Mix the melted butter, sugar, eggs, and vanilla extract in a large bowl until smooth.
- Add the dry ingredients to the wet ingredients in batches, alternating with the milk, stirring until just combined.
- Fold in the fresh raspberries and chopped chocolate gently.
- Fill each muffin cup about 2/3 full with the batter.
- Combine the heavy cream and butter in a saucepan over low heat, then whisk in the chopped chocolate until smooth.
- Add a small spoonful of the molten chocolate mixture into the center of each cupcake.
- Bake for 12-15 minutes or until the edges are set and the centers are still jiggly.
- Cool in the tin for 5 minutes before removing and dusting with powdered sugar.
- Garnish with fresh raspberries and mint before serving.
Notes
For best results, use room temperature ingredients and avoid overmixing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg