Gooey chocolate raspberry cupcakes (Print Version)
# Ingredients:
→ For the Cupcakes
01 -
1/2 cup unsalted butter
02 -
4 oz semisweet chocolate, chopped
03 -
1 cup granulated sugar
04 -
2 large eggs
05 -
1 teaspoon vanilla extract
06 -
1/2 cup all-purpose flour
07 -
1/4 teaspoon salt
→ For the Raspberry Filling
08 -
1/2 cup raspberry preserves
09 -
4 oz semisweet chocolate, chopped
10 -
1/4 cup heavy cream
# Instructions:
01 -
Heat your oven to 375°F and pop some paper liners into your muffin tin.
02 -
Grab a bowl and melt your butter with chocolate in the microwave - just zap it in 30-second bursts and stir until it's all smooth. Mix in the sugar until it looks glossy.
03 -
Crack in your eggs one at a time, giving a good mix after each. Splash in that vanilla too.
04 -
Gently fold in the flour and salt - don't overmix! Just until everything comes together. Share the batter between your muffin cups.
05 -
For that gorgeous raspberry center, warm up the preserves in a small pan until they're runny. Take it off the heat, toss in the chocolate and stir until melted. Pour in the cream and mix until everything's combined into a silky mixture.
06 -
Spoon your raspberry-chocolate goodness over each cupcake. Don't be shy!
07 -
Pop them in the oven for about 12-14 minutes. You want the edges set but the centers still gooey - that's what makes them 'lava' cupcakes!
08 -
Let them rest in the pan for 5 minutes, then move to a rack. These are best enjoyed while still warm so the centers are perfectly molten.
# Notes:
01 -
These cupcakes are best enjoyed warm when the centers are still gooey and molten.
02 -
Created by Lina Judi, these decadent treats combine the richness of chocolate with the sweet tang of raspberries.