Description
Indulge in the rich, decadent combination of molten chocolate and tangy raspberries with these easy-to-make Molten Raspberry Chocolate Cupcakes. Perfect for any occasion, these homemade treats are sure to impress.
Ingredients
– 1 cup all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup fresh raspberries
Instructions
1. – Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners.
2. – In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. – In a large bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes.
4. – Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
5. – Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. – Gently fold in the fresh raspberries.
7. – Scoop the batter into the prepared muffin cups, filling them about 3/4 full.
8. – Bake for 12-15 minutes, or until the edges are set but the centers are still soft.
9. – Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
For an extra indulgent touch, serve the cupcakes warm with a scoop of vanilla ice cream. Store any leftover cupcakes in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American