Description
Indulge in the irresistible charm of Raspberry Chocolate Lava Cupcakes. Each bite offers a warm, chocolatey exterior that gives way to a luscious raspberry filling, creating a delightful surprise that’s sure to impress.
Ingredients
Scale
- 1 cup dark chocolate (chopped)
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 cup fresh raspberries
- 2 large eggs (room temperature)
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 375°F (190°C) and grease a cupcake tin.
- In a microwave-safe bowl, melt dark chocolate and unsalted butter together in 30-second intervals, stirring until smooth.
- In another bowl, whisk granulated sugar and eggs until light and fluffy (about 3-4 minutes).
- Gently fold in all-purpose flour until just combined.
- Slowly pour the melted chocolate mixture into the batter while folding gently.
- Carefully add fresh raspberries without breaking them apart too much.
- Fill each cupcake tin about two-thirds full with batter and bake for 12-15 minutes until edges are set but centers are soft.
- Allow cooling slightly before dusting with powdered sugar and serve warm.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 280
- Sugar: 22g
- Sodium: 80mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg