Description
Decadent cupcakes with a molten chocolate center and a burst of fresh raspberries.
Ingredients
Scale
- 1 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter
- 1 cup powdered sugar
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup fresh raspberries
Instructions
- Preheat the oven to 425°F (220°C) and grease a muffin tin.
- Melt chocolate and butter together in a microwave-safe bowl until smooth.
- Mix in powdered sugar until well blended.
- Incorporate eggs and vanilla, whisking until fully combined.
- Fold in flour gently with a spatula.
- Prepare muffin cups by spooning in a heaping tablespoon of batter.
- Add a few raspberries in the center of each cup and cover with batter.
- Bake for 12–14 minutes until edges are firm but centers are soft.
- Cool slightly before flipping to serve warm.
Notes
For a vegan option, replace butter with dairy-free alternatives and chocolate with dark chocolate chips. Consider making berry swaps for a unique flavor profile.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 17g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg