Raspberry Chocolate Lava Cupcakes (Print Version)
# Ingredients:
→ For the Cupcake Batter
01 -
1/2 cup unsalted butter, at room temperature
02 -
4 oz semisweet chocolate, roughly chopped
03 -
1 cup granulated sugar
04 -
2 large eggs
05 -
1 teaspoon pure vanilla extract
06 -
1/2 cup all-purpose flour
07 -
1/4 teaspoon salt
→ For the Gooey Filling
08 -
1/2 cup raspberry preserves
09 -
4 oz semisweet chocolate, finely chopped
10 -
1/4 cup heavy cream
# Instructions:
01 -
Heat your oven to 375°F and pop paper liners into a 12-cup muffin tin.
02 -
In a big microwave-safe bowl, gently melt your butter and chocolate in 30-second bursts, stirring between each until silky smooth. Mix in the sugar until it's well blended.
03 -
Beat in one egg at a time until the batter is glossy. Add a splash of vanilla and mix it through.
04 -
Sprinkle in the flour and salt, folding gently just until you can't see any flour streaks. Share the batter between your lined muffin cups.
05 -
Warm up the raspberry preserves in a small pot until they're runny. Take it off the heat, toss in the chopped chocolate, and stir until melted. Pour in the cream and mix until it's silky smooth.
06 -
Drop spoonfuls of your warm raspberry-chocolate filling right on top of each cupcake.
07 -
Slide them into the oven for 12-14 minutes - you want the edges set but the middles still a bit jiggly for that perfect lava center.
08 -
Let them catch their breath in the pan for 5 minutes, then carefully move them to a wire rack to cool just a bit before serving.
# Notes:
01 -
These cupcakes are best enjoyed while still warm for the perfect gooey center
02 -
They'll keep their lava center when served at room temperature too
03 -
The centers should be delightfully gooey - that's how you know they're perfect!