Description
Indulge in these decadent Raspberry Chocolate Lava Cupcakes for a delightful dessert that combines rich chocolate with a burst of raspberry flavor in a gooey center.
Ingredients
Scale
For the Cupcakes:
- 4 oz semi-sweet chocolate, chopped
- 1/2 cup unsalted butter
- 2 large eggs
- 2 large egg yolks
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
For Filling and Topping:
- 12 fresh raspberries
- 1/2 cup raspberry preserves
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven and prepare the tin: Preheat the oven to 425°F (220°C) and grease or line a 12-cup muffin tin.
- Melt chocolate and butter: In a heatproof bowl, melt the chopped chocolate and butter together until smooth.
- Whisk eggs, sugar, and salt: In a separate bowl, whisk the eggs, egg yolks, sugar, and salt until thick and pale.
- Combine wet and dry ingredients: Slowly whisk in the melted chocolate mixture, then gently fold in the flour.
- Fill muffin cups: Spoon batter into each cup, add raspberry preserves and a raspberry in the center, then top with remaining batter.
- Bake: Bake for 10–12 minutes until edges are set but centers are still soft.
- Serve: Let cool in the pan for 2–3 minutes, then carefully remove and serve warm. Dust with powdered sugar if desired.
Notes
- Do not overbake for a gooey center.
- Unbaked cupcakes can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 260
- Sugar: 18g
- Sodium: 100mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg
