Raspberry Chocolate Lava Cupcakes
Indulge in these decadent cupcakes featuring a molten chocolate center and a burst of raspberry flavor – perfect for impressing everyone at gatherings!
Ingredients
Cupcake Batter
- 1 cup dark chocolate chips Use high-quality chocolate for best results.
- ½ cup unsalted butter
- 1 cup powdered sugar
- 2 large eggs
- 2 large egg yolks
- ½ teaspoon vanilla extract
- ¼ cup all-purpose flour Be careful not to overmix.
Garnish
- ½ cup fresh raspberries Plus a few extra for garnish if desired.
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Grease a muffin tin with non-stick spray or butter, ensuring each cavity is well-coated.
- In a microwave-safe bowl, combine dark chocolate chips and unsalted butter. Heat in the microwave in 30-second intervals, stirring in between, until completely melted and smooth.
- Stir in the powdered sugar until well combined, creating a glossy chocolate mixture.
- Beat in the eggs and egg yolks one at a time, followed by the vanilla. Stir well to incorporate.
- Gently fold in the all-purpose flour until just combined.
Baking
- Divide the batter evenly among the prepared muffin tin, filling each cavity about halfway. Drop a few fresh raspberries into the center of each cupcake, then top with more batter until just full.
- Bake the cupcakes for 12-14 minutes, or until the edges are set but the center still looks slightly soft.
- Let them cool for a minute before carefully inverting onto a plate. Serve immediately, showcasing the oozy chocolate center!
Notes
Pair with vanilla ice cream or whipped cream, and consider adding raspberry sauce or powdered sugar for garnishing. These cupcakes can be stored in an airtight container in the fridge for about 2-3 days, or frozen for up to 3 months before baking.