Description
Indulge in the rich chocolate and tangy raspberry flavors of these molten cupcakes, perfect for celebrations or a sweet treat anytime.
Ingredients
Scale
- 1 cup dark chocolate, chopped
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup all-purpose flour
- 1 cup fresh raspberries
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a microwave-safe bowl, combine chopped dark chocolate and unsalted butter. Heat in short bursts, stirring between intervals until melted and smooth.
- In a separate bowl, whisk together granulated sugar and eggs until fluffy. Gradually pour in the melted chocolate mixture while whisking continuously to avoid scrambling the eggs.
- Gently fold in all-purpose flour until just combined; do not overmix.
- Carefully fold fresh raspberries into the batter, avoiding excessive crushing.
- Pour the batter into each cupcake liner about three-quarters full. Bake for approximately 12-15 minutes, until edges are firm but centers remain soft. Let cool slightly before dusting with powdered sugar and serving.
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 280
- Sugar: 22g
- Sodium: 80mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: - For variations, consider substituting raspberries with strawberries or blueberries. - Adding orange zest can enhance the flavor profile. - To keep cupcakes fresh, store them in an airtight container at room temperature for up to three days.