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Raspberry Chocolate Lava Cupcakes

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Indulgent cupcakes blending tart raspberries with rich chocolate and a molten center, perfect for special occasions.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup boiling water
  • 1 cup fresh raspberries
  • 2 tablespoons granulated sugar (for filling)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon vanilla extract (for filling)
  • 1/2 cup heavy cream
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
  3. Beat the softened butter, granulated sugar, and brown sugar in a spacious mixing bowl until light and fluffy.
  4. Add the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract.
  5. Introduce the dry ingredients to the wet components, alternating with the milk, folding until combined.
  6. Pour in the boiling water and mix smoothly.
  7. Fill each cupcake liner halfway with the batter.
  8. Combine the raspberries, sugar, lemon juice, and vanilla extract in a small saucepan and cook over medium heat until syrupy.
  9. Spoon 1 tablespoon of raspberry mixture into the center of each cupcake and cover with more batter.
  10. Bake for 18-20 minutes, until a toothpick comes out mostly clean.
  11. Heat the heavy cream in a saucepan until simmering, then stir in the chocolate chips until melted and smooth.
  12. Serve warm, drizzling with chocolate ganache.

Notes

Best served fresh out of the oven for that delightful molten center.

Nutrition

Find it online: https://yummyfirst.com/raspberry-chocolate-lava-cupcakes/