Description
Indulge in the irresistible combination of rich, molten chocolate and tangy raspberries in these decadent cupcakes. With a gooey, fudgy center and a burst of fresh fruit flavor, they’re the ultimate treat for any chocolate lover.
Ingredients
– 1/2 cup unsalted butter, melted
– 1 cup semisweet chocolate chips
– 3 large eggs
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 1 cup fresh raspberries
Instructions
1. – Preheat the oven to 450°F. Grease a 12-cup muffin tin or line with paper liners.
2. – In a medium bowl, whisk together the melted butter and chocolate chips until the chocolate is completely melted and the mixture is smooth.
3. – In a separate bowl, beat the eggs and sugar together until light and fluffy, about 2-3 minutes.
4. – Gently fold the egg mixture into the chocolate mixture until just combined. Fold in the flour and salt until no dry pockets remain.
5. – Divide the batter evenly among the prepared muffin cups, filling them about 3/4 full. Gently press 3-4 raspberries into the center of each cupcake.
6. – Bake for 8-10 minutes, until the edges are set but the centers are still soft and gooey. Allow to cool in the tin for 5 minutes before transferring to a wire rack.
7. – Serve warm, with additional raspberries and a dusting of powdered sugar, if desired.
Notes
– For best results, use high-quality chocolate and fresh, ripe raspberries.
– Cupcakes can be made ahead and frozen for up to 2 months. Reheat in the oven or microwave before serving.
– Experiment with different types of chocolate (milk, dark, white) or other fruit (blueberries, blackberries) to create your own unique variations.
- Prep Time: 10
- Cook Time: 10
- Category: Dessert
- Method: Baking
- Cuisine: American