Description
Delight in the rich chocolate and tangy raspberry fusion of these molten cupcakes, perfect for any occasion!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- 1/2 cup dark chocolate chips
Instructions
- Preheat Your Oven: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt until well combined.
- Combine Wet Ingredients: In another bowl, melt the butter and let it cool slightly. Add eggs and vanilla extract; whisk until combined.
- Unite Wet and Dry: Pour the wet mixture into the dry ingredients and stir until just combined. Gently fold in dark chocolate chips and fresh raspberries.
- Fill and Bake: Spoon the batter into each cupcake liner until about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted in the edges comes out clean but remains gooey in the center.
- Cool and Serve: Allow the cupcakes to cool in the pan for five minutes before transferring them to a wire rack. Enjoy warm or at room temperature.
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 220
- Sugar: 18g
- Sodium: 105mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: - For a twist, substitute raspberries with blueberries or chopped nuts. - Adjust sugar levels based on your sweetness preference. - Ensure butter and eggs are at room temperature for a smoother batter.