Description
Rich chocolate cupcakes with a gooey molten center and a bright raspberry surprise, perfect for parties and celebrations.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 12 raspberries, fresh or frozen
- 4 ounces dark chocolate, chopped into 12 small chunks
- 1/2 cup raspberry jam, optional for serving
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, whisk the melted butter and sugar until smooth, then beat in the eggs and vanilla extract.
- Alternate adding the dry ingredients and the milk to the wet mixture, stirring gently until just combined.
- Fill each muffin cup halfway with batter, then place one raspberry and one chocolate chunk in the center of each cup before covering with more batter until three-quarters full.
- Bake for 12 to 14 minutes, until the edges are set but the centers still look slightly soft and jiggle faintly.
- Let the cupcakes cool in the pan for 5 minutes before removing them to a wire rack, and serve warm with a drizzle of raspberry jam if desired.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Method: Dessert
- Cuisine: American