Description
Indulge in the decadent and irresistible combination of rich chocolate and tart raspberries with these Raspberry Chocolate Lava Cupcakes. These individual treats are perfect for a special dessert that will impress your guests.
Ingredients
Scale
Cupcake Batter:
- 1/2 cup unsalted butter
- 6 oz semi-sweet chocolate (chopped or chips)
- 2 large eggs
- 2 large egg yolks
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
Additional:
- 12 fresh raspberries
- powdered sugar and extra raspberries for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and prepare a muffin tin with liners or grease.
- Melt butter and chocolate: Melt the butter and chocolate together until smooth.
- Whisk eggs and sugar: In a separate bowl, whisk eggs, egg yolks, sugar, and salt until pale and thick.
- Combine mixtures: Slowly pour melted chocolate into the egg mixture while whisking. Fold in flour.
- Fill muffin cups: Divide batter among cups, place a raspberry in each, cover with more batter.
- Bake: Bake for 10–12 minutes until edges are set but centers are soft.
- Cool and serve: Let cool in the pan for a few minutes, then dust with powdered sugar and garnish with raspberries.
Notes
- Best served warm to enjoy the gooey center.
- You can prepare the batter ahead of time and refrigerate, then bake just before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 17g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 135mg
