Decadent Raspberry Chocolate Cupcakes 🍰🍫👀
Components:
For the Muffins:
1 cup high-quality dark chocolate chunks
½ cup unsalted, softened butter
1 cup powdered sugar
2 large eggs
2 large egg yolks
1 teaspoon pure vanilla extract
½ cup all-purpose flour
¼ teaspoon salt
For the Raspberry Centerpiece:
1 cup fresh or frozen raspberries
2 tablespoons granulated sugar
1 tablespoon lemon juice
For Decoration:
Whipped cream (optional)
Extra fresh raspberries (optional)
Dark chocolate shavings (optional)
Instructions:
Preheat Oven:
Preheat your oven to 425°F (220°C) and prepare a muffin tin by lining it with cupcake liners or greasing it lightly.
Prepare the Raspberry Centerpiece:
In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook for approximately 5-7 minutes, stirring occasionally, until the raspberries break down and the mixture thickens. Remove from heat and let cool.
Soften the Chocolate and Butter:
In a medium microwave-safe bowl, combine the chocolate chunks and butter. Microwave in 30-second increments, stirring between each interval, until melted and smooth.
Combine the Batter:
Mix the powdered sugar until well combined. Add the eggs and egg yolks, mixing until smooth. Stir in the vanilla extract, flour, and salt until just combined.
Fill the Muffin Tin:
Pour approximately 1 tablespoon of batter into each muffin cup. Add about 1 teaspoon of the raspberry centerpiece in the middle, then top with another tablespoon of batter to cover the filling.
Bake:
Bake in the preheated oven for 12-14 minutes, or until the sides are set but the center remains tender.
Cool and Serve:
Let the cupcakes cool in the pan for about 1-2 minutes before carefully transferring them to a serving plate. Serve warm, topped with whipped cream, extra fresh raspberries, and dark chocolate shavings if desired.
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 6-8
Savor these decadent Raspberry Chocolate Lava Cupcakes for a rich and indulgent treat!