Description
Rich, molten chocolate cupcakes with a gooey raspberry center, perfect for any celebration.
Ingredients
- 1/2 cup unsalted butter
- 6 oz semisweet chocolate, chopped
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons all-purpose flour
- 1/2 cup raspberry jam
- Fresh raspberries for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C). Grease 4 cupcake molds or ramekins with butter and dust with cocoa powder.
- In a microwave-safe bowl, melt the butter and semisweet chocolate together in 30-second intervals, stirring until smooth. Set aside to cool slightly.
- In a large bowl, whisk the eggs, egg yolks, sugar, and salt until light and frothy. Slowly stir in the chocolate mixture until well combined.
- Fold the flour into the batter until just incorporated.
- Divide half of the batter among the prepared molds. Place 1 to 2 tablespoons of raspberry jam in the center of each, then top with the remaining batter, covering the jam completely.
- Bake for 12-14 minutes until the edges are set but the centers are still soft. Let cool for 1 minute, then carefully invert onto plates.
- Serve warm, garnished with fresh raspberries if desired.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Method: Dessert
- Cuisine: American