Description
Indulge in rich chocolate cupcakes with a gooey raspberry-filled center, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- 4 oz chocolate for melting
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Combine flour, sugar, cocoa powder, baking powder, and salt in a medium mixing bowl.
- Mix the eggs, melted butter, and vanilla extract until frothy in another large bowl.
- Bring together the dry ingredients with the wet mixture until just combined.
- Fill the cupcake liners about halfway with batter.
- Add a few fresh raspberries and a piece of chocolate in the center of each cupcake.
- Top with more batter until the liners are three-quarters full.
- Bake for 15-18 minutes until edges are set and the center remains soft.
- Cool the cupcakes for a few minutes before enjoying.
Notes
For best results, do not overmix the batter and ensure not to bake too long to maintain the molten center.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg