Raspberry Lava Cupcakes (Print Version)
# Ingredients:
→ Base Mixture
01 -
6 ounces chopped semi-sweet chocolate
02 -
1/2 cup melted unsalted butter
03 -
1/4 teaspoon salt
04 -
1/2 tablespoon cocoa powder
05 -
1 teaspoon vanilla essence
06 -
2 egg yolks from large eggs
07 -
1/2 cup white sugar
08 -
1/4 teaspoon baking powder
09 -
1/2 cup plain flour
10 -
2 whole large eggs
→ Filling & Topping
11 -
Fresh raspberries for decorating (optional)
12 -
Powdered sugar for sprinkling
13 -
1/4 cup raspberry jam or fresh raspberries
# Instructions:
01 -
Set oven to 425°F (220°C). Coat six muffin tin cups with butter and flour to keep the cakes from sticking.
02 -
In a bowl safe for microwaves, melt the chocolate chunks with butter. Stir every 30 seconds until it’s smooth and creamy.
03 -
In another mixing bowl, stir together salt, flour, cocoa powder, and baking powder.
04 -
Beat the eggs, sugar, and yolks together until pale and thick (takes about 3 minutes). Pour in the melted chocolate and add vanilla; mix well.
05 -
Slowly fold the dry mix into the wet mix. Scoop the batter into muffin cups so they’re half full, drop some raspberry jam in the center, then pour in enough batter to cover it.
06 -
Bake for 12-14 minutes, just until the edges are firm but the middle jiggles a bit. Let them cool in the tin for a couple of minutes, then take them out, sprinkle powdered sugar on top, and enjoy while still warm.
# Notes:
01 -
Don’t bake too long or the middle won’t stay gooey.
02 -
Want more tang? Try mixing fresh raspberries into the jam.
03 -
Best eaten fresh, but store in the fridge and reheat for about 20 seconds if needed.