Description
Savor these molten raspberry choc cupcakes for a rich luscious dessert experience Perfect for any occasion theyre a true delight for chocolate lovers
Ingredients
Scale
- 1 cup of semisweet chocolate chips
- ½ cup of unsalted butter
- 2 large eggs
- ½ cup of granulated sugar
- ¼ cup of all-purpose flour
- ½ cup of fresh raspberries
- 1 teaspoon of vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a microwave-safe bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring between each.
- Once melted, let the mixture cool for a minute. Then whisk in the sugar, eggs, and vanilla until blended.
- Sift in the flour and salt, folding gently until just combined.
- Spoon a small dollop of the batter into each cupcake liner, filling them halfway. Then add 2-3 raspberries on top, followed by another dollop of batter.
- Place them in the oven and bake for 12-15 minutes, until the tops are set but the insides are still soft.
- Allow them to cool for a few minutes in the pan before transferring to a wire rack.
- Dust with powdered sugar or add whipped cream before serving.
Notes
These delightful molten raspberry chocolate cupcakes are a decadent treat with a gooey raspberry center wrapped in rich chocolate. Perfect for any occasion!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 220
- Sugar: 15g
- Fat: 12g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g