Description
Indulge in these irresistibly decadent Raspberry Chocolate Lava Cupcakes. With a molten chocolate center and a burst of tangy raspberry filling, these cupcakes are the perfect blend of rich and refreshing flavors. Easy to make and perfect for any occasion, they’ll surely impress anyone who takes a bite.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 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
- 1/4 cup raspberry jam
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, beat melted butter and sugar together until smooth.
- Add eggs and vanilla extract to the butter-sugar mixture, mixing well.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.
- Gently fold in fresh raspberries.
- Fill each cupcake liner about two-thirds full with batter.
- Combine raspberry jam with whole raspberries and place a teaspoon of the mixture in the center of each cupcake.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
- You can use frozen raspberries instead of fresh, but ensure they’re thawed and drained to avoid excess moisture.
- For a richer chocolate flavor, substitute unsweetened cocoa powder with dark chocolate cocoa powder.
- These cupcakes can be made dairy-free by using appropriate substitutes for butter and milk.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Dessert, Cupcakes
- Method: Baking
- Cuisine: American
