Ingredients
Scale
- 1/2 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup fresh raspberries
- Optional: powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Grease a muffin tin or line with cupcake liners.
- Melt Chocolate and Butter: In a microwave-safe bowl, combine the butter and chocolate chips. Microwave in 30-second intervals, stirring in between, until melted and smooth.
- Whisk Eggs and Sugar: In a separate bowl, whisk together the eggs, egg yolks, and granulated sugar until pale and slightly thickened.
- Combine Mixtures: Pour the melted chocolate mixture into the egg mixture, stirring gently to combine. Add the flour and salt, mixing until just combined.
- Fill Cupcakes: Pour a small amount of batter into each cupcake liner, just enough to cover the bottom. Place a few raspberries in the center of each, then top with more batter until the liners are about 3/4 full.
- Bake: Bake in the preheated oven for 12-14 minutes, or until the edges are set but the center is still soft.
- Cool and Serve: Allow the cupcakes to cool for 1-2 minutes before carefully inverting onto plates. Dust with powdered sugar if desired. Enjoy your gooey Raspberry Chocolate Lava Cupcakes! 🍫❤️