Description
Delightful cupcakes combining rich chocolate with tart raspberries, featuring a gooey molten center. Perfect for special occasions or cozy desserts.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
- In another bowl, mix melted butter, eggs, and vanilla extract until smooth.
- Gradually add wet ingredients to dry ingredients, mixing until just combined.
- Fold in fresh raspberries and chocolate chips.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until edges are set but centers are still soft.
- Let cool for a few minutes before serving warm, allowing the chocolate lava to flow from the center.
Notes
Serve warm, dusted with powdered sugar or with vanilla ice cream. Store in an airtight container at room temperature for up to two days, in the refrigerator for up to a week, or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: cupcake, chocolate, raspberry, dessert, lava cake