Description
Indulge in the irresistible fusion of rich chocolate and tart raspberries with these delightful Raspberry Chocolate Lava Cupcakes. Each bite reveals a gooey molten center, perfectly complemented by fresh raspberries. Ideal for any occasion, these cupcakes are surprisingly simple to make, allowing even novice bakers to impress their guests. Serve warm with vanilla ice cream or whipped cream for an unforgettable dessert experience.
Ingredients
Scale
- 4 oz dark chocolate (at least 60% cocoa)
- 1/2 cup unsalted butter
- 1 cup powdered sugar
- 2 large eggs
- 1/4 cup all-purpose flour
- 1/2 cup fresh raspberries
Instructions
- Preheat your oven to 425°F (220°C) and grease four ramekins or muffin tins.
- In a microwave-safe bowl, melt the dark chocolate and butter together until smooth.
- Whisk powdered sugar and eggs in another bowl until light and frothy.
- Combine the melted chocolate mixture with the egg mixture, then gently fold in flour until just incorporated.
- Carefully add fresh raspberries to the batter without breaking them apart.
- Divide the batter among the prepared ramekins or tins, filling each about three-quarters full.
- Bake for 12-14 minutes until edges are firm and centers are soft. Let cool for 1 minute before serving.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (85g)
- Calories: 280
- Sugar: 24g
- Sodium: 55mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg