Raspberry Chocolate Lava Cupcakes
Ingredients:
- 1 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup fresh raspberries
- Powdered sugar (for dusting)
Directions:
Preheat your oven to 425°F (220°C). Grease or line 4 muffin cups with cupcake liners.In a microwave-safe bowl, melt the chocolate chips and butter together. Heat in 30-second intervals, stirring in between, until fully melted and smooth.
Whisk the sugar into the melted chocolate mixture until combined.
Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract.
Gently fold in the flour and salt, mixing just until combined.
Spoon a small amount of batter into each muffin cup, just enough to cover the bottom.
Place 3-4 fresh raspberries in the center of each cupcake, then cover with the remaining batter.
Bake for 12-14 minutes, or until the edges of the cupcakes are firm, but the center remains soft. The cupcakes should look slightly puffed with a glossy center.
Allow the cupcakes to cool for 5 minutes before carefully removing them from the muffin tin.
Dust with powdered sugar before serving, and enjoy the warm, gooey raspberry chocolate lava center!
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