Raspberry Chocolate Lava Cupcakes
Decadent cupcakes with a rich chocolate base and a tangy raspberry surprise, featuring a gooey lava center.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder Essential for building the cupcake's tender crumb.
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt Enhances each flavor.
Wet Ingredients
- 1 cup sugar
- 2 large eggs
- 1/2 cup milk Adds creaminess.
- 1/2 cup melted butter Make sure it's cooled slightly.
- 1 tsp vanilla extract
Filling and Topping
- 1/2 cup raspberry jam For the gooey center.
- 1 cup dark chocolate chips For added richness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Whisk together thoroughly.
- In a separate large bowl, beat the sugar and eggs together until light and airy.
- Pour in the milk, followed by the melted butter and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently until well combined.
Baking
- Prepare cupcake liners in a muffin tin.
- Spoon the batter into each liner, filling halfway.
- Place a teaspoon of raspberry jam in the center of each cupcake.
- Cover with more batter until each liner is about 3/4 full.
- Bake for 18 to 20 minutes, until firm on the outside but still gooey in the center.
- Let the cupcakes cool for a few minutes before serving.
Notes
Serve with vanilla ice cream or drizzled with chocolate ganache for an indulgent dessert.