Description
Indulge in the decadent combination of rich chocolate and tart raspberries with these Raspberry Chocolate Lava Cupcakes. Perfect for a special dessert or any occasion, these cupcakes are sure to impress with their gooey, molten centers.
Ingredients
Scale
Cupcakes:
- 1/2 cup unsalted butter
- 4 oz semisweet chocolate, chopped
- 2 oz dark chocolate, chopped
- 2 large eggs
- 2 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 12 fresh raspberries
Optional for serving:
- powdered sugar for dusting
Instructions
- Preheat and prepare: Preheat oven to 425°F (220°C) and grease a 12-cup muffin pan or line with cupcake liners.
- Melt chocolate: In a heatproof bowl, melt butter, semisweet chocolate, and dark chocolate. Stir until smooth.
- Whisk eggs and sugar: In a separate bowl, whisk eggs, egg yolks, and sugar until pale and thickened.
- Combine: Gradually whisk in melted chocolate. Sift in flour and salt, fold until just combined.
- Fill muffin pan: Spoon batter into prepared pan, press one raspberry into each cup.
- Bake: Bake for 10–12 minutes until edges are set but centers are soft.
- Cool and serve: Cool for 2 minutes, then carefully remove from pan. Dust with powdered sugar if desired.
Notes
- Serve warm for the best lava effect.
- Substitute raspberries with chocolate truffles or raspberry jam for variation.
- Best enjoyed fresh.
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 16g
- Sodium: 60mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 90mg
