Description
Indulge in these rich Raspberry Chocolate Lava Cupcakes, featuring a gooey chocolate center and a sweet raspberry filling. Perfect for chocolate lovers!
Ingredients
Scale
For the Cupcakes:
- 1/2 cup unsalted butter
- 4 oz semisweet chocolate, chopped
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
For the Raspberry Filling:
- 1/2 cup raspberry preserves
- 4 oz semisweet chocolate, chopped
- 1/4 cup heavy cream
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a microwave-safe bowl, melt butter and chopped chocolate in 30-second intervals, stirring until smooth. Stir in sugar until well combined.
- Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
- Fold in flour and salt until just combined. Divide batter evenly among the prepared muffin cups.
- For the raspberry filling, in a small saucepan, heat raspberry preserves until liquefied. Remove from heat and stir in chopped chocolate until smooth. Stir in heavy cream until well combined.
- Spoon raspberry filling evenly over the cupcake batter in each muffin cup.
- Bake for 12-14 minutes, or until the edges are set but the centers are still soft.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.
Notes
Serve warm or at room temperature for the best chocolate lava experience.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
