Description
Molten Raspberry Chocolate Cupcakes are a delectable fusion of rich chocolate and tart raspberry, creating an indulgent dessert that oozes joy with every bite.
Ingredients
Scale
- 1 cup dark chocolate (high-quality)
- 1/2 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup all-purpose flour
- 1 cup raspberries (fresh or frozen)
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 425°F (220°C). Line a muffin tin with cupcake liners.
- In a microwave-safe bowl, combine dark chocolate and unsalted butter. Microwave in short bursts, stirring frequently until smooth.
- In another bowl, whisk together all-purpose flour and granulated sugar until combined.
- Let the chocolate mixture cool slightly. Beat in eggs one at a time until fully incorporated. Gradually add the dry mixture until just combined.
- Spoon half of the batter into each cupcake liner. Add three raspberries on top, then cover with more batter until each cup is two-thirds full.
- Bake for 12-14 minutes or until edges are set but the center remains soft. Allow to cool slightly before dusting with powdered sugar and serving warm.
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 220
- Sugar: 18g
- Sodium: 45mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Keywords: - For added flavor, include a splash of vanilla extract or espresso powder. - Substitute raspberries with strawberries or blueberries for a different twist.