Description
Indulgent chocolate cupcakes featuring a gooey, molten raspberry center for a perfect balance of sweetness and tartness.
Ingredients
Scale
- 7 oz high-quality dark chocolate, chopped
- 1/2 cup unsalted butter
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp vanilla extract
- 12 fresh raspberries or 1/4 cup raspberry jam
Instructions
- Preheat oven to 350F (175C) and line a cupcake tray with parchment liners.
- Melt dark chocolate and butter together using a double boiler or microwave in 30-second bursts.
- Beat eggs and sugar in a large bowl until the mixture is pale and thick.
- Fold in the melted chocolate and vanilla extract until combined.
- Sift in flour and cocoa powder, stirring gently until just combined.
- Fill cupcake liners halfway with batter, place a raspberry or small dollop of jam in the center, and cover with remaining batter.
- Bake for 12-15 minutes until the edges are set but the centers still jiggle slightly.
- Allow to cool for 5 minutes before serving warm.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American