Indulge in decadent Raspberry Chocolate Lava Cupcakes an irresistible treat bursting with rich flavors Perfect for any dessert lover
Ingredients
Scale
½ cup unsalted butter
1 cup semi-sweet chocolate chips
2 large eggs
2 large egg yolks
¼ cup granulated sugar
1 teaspoon vanilla extract
⅓ cup all-purpose flour
½ teaspoon salt
½ cup fresh raspberries (plus extra for garnish)
Instructions
Preheat your oven to 425°F (220°C). Grease a muffin pan with non-stick spray or butter.
Melt the butter and chocolate chips together in a microwave-safe bowl in 30-second intervals, stirring until smooth.
In another bowl, whisk the eggs, egg yolks, sugar, and vanilla extract until well combined. Pour in the melted chocolate mixture and stir until just combined.
Gently fold in the flour and salt until mixed.
Fold in the fresh raspberries.
Spoon the batter into the prepared muffin cups, filling them about ¾ full. Bake for 12-14 minutes until the edges are firm but the center is still soft.
Allow to cool in the pan for 1 minute before inverting onto serving plates. Garnish with fresh raspberries, chocolate shavings or powdered sugar.
