Decadent Chocolate Raspberry Lava (Printer-Friendly)
Moist chocolate cupcakes featuring a gooey raspberry lava center, dusted with powdered sugar and garnished fresh.
# List of Ingredients:
→ Chocolate Mixture
01 -
6 ounces semi-sweet chocolate chips
02 -
6 tablespoons unsalted butter
→ Egg Mixture
03 -
2 large eggs
04 -
2 large egg yolks
05 -
1/4 cup granulated sugar
→ Dry Ingredients
06 -
2 tablespoons all-purpose flour
→ Fruit
07 -
1/2 cup fresh raspberries, plus extra for garnish
→ Garnish
08 -
Powdered sugar, for dusting (optional)
# Preparation Steps:
01 -
Preheat the oven to 425°F. Grease and flour six muffin cups thoroughly.
02 -
In a heatproof bowl set over simmering water or in the microwave, melt the chocolate chips and unsalted butter together, stirring until smooth. Remove from heat and allow to cool slightly.
03 -
Whisk the eggs, egg yolks, and granulated sugar in a separate bowl until pale and slightly thickened. Gradually incorporate the melted chocolate mixture, whisking to combine fully.
04 -
Fold in the all-purpose flour gently until just combined without overmixing. Then fold in the fresh raspberries carefully.
05 -
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
06 -
Bake for 12 to 15 minutes until the edges are set but the centers remain slightly soft. Let them cool in the tin for 2 minutes before inverting onto a serving plate.
07 -
Dust cupcakes with powdered sugar and garnish with additional fresh raspberries if desired. Serve immediately.
# Additional Suggestions:
01 -
Avoid overmixing once flour is added to maintain a tender texture.