Description
A recipe for individual chocolate cupcakes with a molten raspberry center.
Ingredients
Scale
- 1/2 cup unsalted butter
- 4 ounces unsweetened chocolate, chopped
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup raspberry jam or preserves
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Grease and flour four standard cupcake cups or use paper liners.
- Melt the butter and chopped chocolate together in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat and let cool slightly.
- In a separate bowl, whisk together the eggs, egg yolks, and sugar until pale and slightly thickened.
- Gently whisk the slightly cooled chocolate mixture into the egg mixture.
- Fold in the flour and salt until just combined. Do not overmix.
- Spoon half of the batter into the prepared cupcake cups.
- Place about one teaspoon of raspberry jam into the center of the batter in each cup.
- Top with the remaining batter, covering the jam.
- Bake for 12 to 14 minutes. The edges should be set, but the center should still look soft.
- Let the cupcakes cool in the pan for one minute before carefully inverting them onto serving plates. Serve immediately.
Notes
- For easier removal, consider using ramekins instead of standard cupcake tins.
- You can dust the tops with powdered sugar before serving.
- Prep Time: 15 min
- Cook Time: 14 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25
- Sodium: 150
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 6
- Cholesterol: 130
Keywords: raspberry, chocolate, lava, cupcake, molten, dessert, individual serving