Description
Indulge in the decadent goodness of these Raspberry Chocolate Lava Cupcakes. A rich, molten chocolate center paired with the tartness of fresh raspberries makes for a delightful dessert that will impress any chocolate lover.
Ingredients
Scale
Cupcakes:
- 1/2 cup unsalted butter
- 4 oz semi-sweet chocolate, chopped
- 2 oz bittersweet chocolate, chopped
- 2 large eggs
- 2 large egg yolks
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons all-purpose flour
Additional:
- 12 fresh raspberries
- 1/2 teaspoon vanilla extract
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 425°F and prepare the muffin tin.
- Melt the chocolate: In a microwave-safe bowl, melt the butter and chocolates until smooth.
- Prepare the batter: Whisk together eggs, sugar, salt, and vanilla. Fold in the melted chocolate and flour.
- Assemble the cupcakes: Spoon batter into the muffin cups, place a raspberry in each, and cover with more batter.
- Bake: Bake for 11–13 minutes until set but soft in the center.
- Serve: Let cool slightly before dusting with powdered sugar and serving warm.
Notes
- Use frozen raspberries if fresh are unavailable.
- For a luxurious touch, serve with whipped cream or vanilla ice cream.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 18g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 125mg
