Description
Delightful chocolate cupcakes with a gooey raspberry center, combining rich chocolate and tangy raspberry for a truly indulgent experience.
Ingredients
Scale
- 1/2 cup unsalted butter (softened)
- 4 ounces semisweet chocolate (chopped)
- 1 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- 4 ounces semisweet chocolate (for filling)
- 1/4 cup heavy cream
Instructions
- Preheat your oven to 375°F (190°C).
- Line a muffin tin with paper liners.
- In a microwave-safe bowl, melt the butter and chopped chocolate in 30-second increments, stirring until smooth.
- Stir in the sugar until well incorporated.
- Add eggs one at a time, mixing well after each, then stir in vanilla.
- Add salt and flour, stirring gently until just combined.
- Divide batter evenly among the liners, filling each about two-thirds full.
- Warm raspberry jam in a saucepan, then mix in chopped chocolate and heavy cream until smooth.
- Spoon the filling over the batter in each liner.
- Bake for 12-14 minutes until edges are set but centers are gooey.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
For extra flavor, sprinkle sea salt on top of the melted chocolate before baking. Serve warm for the best gooey texture.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg