Description
Savor the rich flavors of Raspberry Chocolate Lava Cupcakes, featuring a moist chocolate base filled with gooey melted chocolate and fresh raspberries. These delightful treats are perfect for any occasion and are sure to impress with their indulgent taste and texture.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 cup fresh raspberries
- 1/2 cup semi-sweet chocolate chips
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a cupcake pan with liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, combine the melted butter and granulated sugar, mixing until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the fresh raspberries and chocolate chips.
- Fill each cupcake liner about 2/3 full with the batter.
- Tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, use a small knife or cupcake corer to cut a small circle in the center of each cupcake, about an inch deep.
- Melt additional chocolate chips in the microwave or over a double boiler until smooth.
- Spoon a small amount of the melted chocolate into the well of each cupcake.
Notes
- For an extra touch, dust the cupcakes with powdered sugar before serving.
- Ensure the chocolate is not too hot when filling the cupcakes to avoid melting the cupcake structure.
- Prep Time: 20 minutes
- Cook Time: 20 minutes