Raspberry Chocolate Lava Cupcakes (Ready-to-Print Version)
Rich chocolate cupcakes with molten raspberry centers offer a delightful, indulgent experience.
# What You’ll Need:
→ Chocolate and Fats
01 -
6 ounces semi-sweet chocolate chips
02 -
6 tablespoons unsalted butter
→ Eggs and Sweeteners
03 -
2 large eggs
04 -
2 large egg yolks
05 -
1/4 cup granulated sugar
→ Flours and Fruits
06 -
2 tablespoons all-purpose flour
07 -
1/2 cup fresh raspberries, plus additional for garnish
→ Finishing
08 -
Powdered sugar for dusting (optional)
# Step-by-Step Guide:
01 -
Preheat oven to 425°F. Grease and flour six muffin cups to prevent sticking.
02 -
In a heatproof bowl over simmering water, melt chocolate chips and butter until smooth. Remove from heat and allow to cool slightly.
03 -
In a separate bowl, whisk together whole eggs, egg yolks, and granulated sugar until pale and slightly thickened.
04 -
Gradually incorporate the melted chocolate mixture into the egg mixture, whisking until fully blended.
05 -
Gently fold in all-purpose flour until just combined, then carefully fold in the fresh raspberries without overmixing.
06 -
Spoon batter evenly into prepared muffin cups. Bake for 12 to 15 minutes until edges are set but centers remain soft.
07 -
Allow cupcakes to cool in the pan for 2 minutes before inverting onto a plate. Dust with powdered sugar and garnish with fresh raspberries as desired. Serve immediately.
# Handy Tips:
01 -
Avoid overmixing after adding flour to maintain a tender texture and proper lava consistency.