Description

Indulge in the decadent goodness of these Raspberry Chocolate Lava Cupcakes. Rich, gooey chocolate surrounds a burst of sweet raspberry jam, creating a delightful treat for any occasion.

Ingredients

For the Cupcakes:

6 oz semi-sweet chocolate, chopped
½ cup unsalted butter
2 large eggs
2 large egg yolks
¼ cup granulated sugar
1 teaspoon vanilla extract
⅛ teaspoon salt
2 tablespoons all-purpose flour

Additional:

12 fresh raspberries
½ cup raspberry jam
Powdered sugar for dusting (optional)

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Instructions

Preheat Oven: Preheat the oven to 425°F (218°C) and prepare a 6-cup muffin tin.
Melt Chocolate: Melt chocolate and butter, then set aside.
Prepare Batter: Whisk eggs, egg yolks, sugar, vanilla, and salt. Fold in the chocolate mixture, then add flour.
Fill Muffin Cups: Fill each cup halfway with batter, add jam and raspberry, cover with more batter.
Bake: Bake for 11–13 minutes until set but centers are soft.
Serve: Let cool, then invert onto a plate. Dust with powdered sugar and serve warm.

Notes

For an extra chocolatey center, add a chocolate truffle with the raspberry and jam.
Best served warm or reheated gently.