Description
Experience a delightful explosion of rich chocolate and tangy raspberry in these molten cupcakes, perfect for any celebration or indulgent treat.
Ingredients
Scale
- 1 cup dark chocolate (70% cocoa)
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 cup fresh raspberries
- Powdered sugar for dusting
Instructions
- Preheat Your Oven: Preheat your oven to 425°F (220°C). Prepare a cupcake tin by greasing it with nonstick spray or lining it with cupcake liners.
- Melt Chocolate and Butter: In a microwave-safe bowl, combine dark chocolate and unsalted butter. Microwave in short bursts of about 30 seconds until melted and smooth. Stir well until combined.
- Combine Wet Ingredients: In another bowl, whisk together the granulated sugar and eggs until light and fluffy. Pour in the melted chocolate mixture and stir until fully combined.
- Add Dry Ingredients: Gently fold in the all-purpose flour using a spatula until just combined. Carefully add the fresh raspberries, ensuring they remain whole.
- Fill Your Cups: Spoon the batter into the prepared cupcake tin, filling each cup about two-thirds full to allow space for the molten center.
- Bake: Bake for approximately 12-14 minutes or until the edges are set but the center remains soft. Allow cooling slightly before removing from the pan.
- Serve: Transfer to plates, dust with powdered sugar, serve warm, and enjoy!
Nutrition
- Serving Size: 1 cupcake (65g)
- Calories: 240
- Sugar: 18g
- Sodium: 55mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Feel free to substitute raspberries with other berries like blueberries or strawberries. For additional flavor, consider adding a hint of orange zest to the batter. Ensure not to overbake; a slightly jiggly center is ideal for that molten texture.