Rich chocolate and tart raspberries combine to create an indulgent cupcake with a gooey lava center, perfect for chocolate lovers.

Scale

6 oz dark chocolate (at least 70% cocoa)

1/2 cup unsalted butter

1/2 cup granulated sugar

2 large eggs

1/4 cup all-purpose flour

1 cup fresh raspberries

1 tsp vanilla extract

1/2 tsp baking powder

1/4 tsp salt

Preheat your oven to 425°F (220°C).
Grease a standard muffin tin or line with cupcake liners.
Melt the dark chocolate and unsalted butter together until smooth, then let cool slightly.
In a separate bowl, whisk together flour, baking powder, and salt.
Beat together eggs and granulated sugar until fluffy; stir in melted chocolate and vanilla.
Gradually fold in dry ingredients and raspberries until just combined.
Fill muffin cups 3/4 full with the batter.
Bake for 12-15 minutes until edges are firm but centers are slightly jiggly.
Let cool in the tin briefly, then invert onto a wire rack and serve warm.

Serve with whipped cream, raspberry sauce, or fresh mint for a delightful garnish.

Keywords: cupcakes, chocolate, dessert, raspberry, lava cake