Description
Indulge in rich, molten raspberry chocolate cupcakes with a gooey center and a delightful contrast of sweet raspberries.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 1/2 cup unsalted butter
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1 cup fresh raspberries
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, mix the all-purpose flour, cocoa powder, and baking powder together until combined. Set aside.
- In another bowl, melt the unsalted butter. Once melted, mix in the sugar until the mixture combines smoothly.
- Add the eggs to the butter mixture one at a time, stirring well after each addition. Then, add the vanilla extract and mix until well combined.
- Gradually mix the dry ingredients into the wet mixture. Stir gently until you see no more dry flour, but be careful not to overmix.
- Gently fold in the fresh raspberries and chocolate chips, ensuring they are evenly distributed throughout the batter.
- Fill the cupcake liners with the batter about 3/4 full.
- Bake in your preheated oven for about 15-20 minutes, until the outside of the cupcakes is set, but the center remains soft.
- Let the cupcakes cool for several minutes before serving. Enjoy them warm for that gooey molten center!
Notes
Serve with ice cream or whipped cream for an elevated experience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 26g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg