Chocolate Raspberry Lava Cupcakes (Print Version)
# Ingredients:
→ Cupcake Base
01 -
½ cup unsalted butter, melted
02 -
6 ounces semi-sweet chocolate, chopped
03 -
½ cup all-purpose flour
04 -
¼ cup cocoa powder
05 -
¼ teaspoon baking powder
06 -
¼ teaspoon salt
07 -
½ cup granulated sugar
08 -
2 large eggs
09 -
2 large egg yolks
10 -
1 teaspoon vanilla extract
→ Filling and Garnish
11 -
¼ cup raspberry preserves (or fresh raspberries)
12 -
Powdered sugar for dusting
13 -
Fresh raspberries for garnish (optional)
# Instructions:
01 -
Preheat oven to 425°F (220°C). Grease and flour 6 muffin cups in a muffin tin.
02 -
In a microwave-safe bowl, melt butter and semi-sweet chocolate together, stirring every 30 seconds until smooth.
03 -
Whisk together flour, cocoa powder, baking powder, and salt in a separate bowl.
04 -
Beat eggs, egg yolks, and granulated sugar until thick and pale (3-4 minutes). Stir in melted chocolate mixture and vanilla extract.
05 -
Fold dry ingredients into wet mixture. Fill muffin cups halfway with batter, add raspberry preserves to center, then cover with remaining batter.
06 -
Bake 12-14 minutes until edges are set but center is slightly jiggly. Cool 2 minutes, remove from pan, dust with powdered sugar, and serve immediately while warm.
# Notes:
01 -
Do not overbake - center should still be soft for lava effect
02 -
Can mix fresh raspberries with preserves for tangier taste
03 -
Best served immediately, but can be refrigerated and reheated for 20-30 seconds