Description
Indulge in warm cupcakes with a molten chocolate center and fresh raspberries.
Ingredients
Scale
- 1/2 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1 cup powdered sugar
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup fresh raspberries
Instructions
- Preheat the oven to 425°F (220°C) and grease a muffin tin.
- Melt the butter and chocolate in a microwave-safe bowl, stirring until smooth.
- Whisk in the powdered sugar until combined.
- Add the eggs and egg yolks one at a time, whisking well after each.
- Stir in the vanilla extract, then mix in the flour and salt until just combined.
- Fold in the raspberries gently.
- Pour the batter into muffin cups, filling each two-thirds full.
- Bake for 12-14 minutes until edges are firm but the center is soft.
- Cool for 1 minute, then invert onto a plate and serve warm.
Notes
Refrigerate batter for make-ahead preparation. Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg