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Raspberry Chocolate Lava Cupcakes

Indulge in the delightful combination of warm chocolate and tart raspberry in these gooey cupcakes, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour This forms the base, creating a tender texture.
  • 1/2 cup cocoa powder Rich and aromatic, it provides that deep chocolate flavor.
  • 1 tsp baking powder For a light and fluffy rise.
  • 1/2 tsp baking soda To help enhance the leavening process.
  • 1/4 tsp salt Elevating and balancing the sweetness.
Wet Ingredients
  • 1 cup sugar Sweet, creamy goodness ensuring perfect moisture.
  • 2 large eggs eggs These add richness and bind the ingredients beautifully.
  • 1/2 cup milk Creamy and smooth, it brings the batter together perfectly.
  • 1/2 cup melted butter Offers a luscious texture and depth of flavor.
  • 1 tsp vanilla extract Fragrance and warmth, enhancing the chocolate notes.
Fillings
  • 1/2 cup raspberry jam Tart and sweet, this is the magic that transforms your cupcakes.
  • 1 cup dark chocolate chips Rich and melty, they are the star of the lava center.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, whisk together the dry ingredients: all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, beat together the wet ingredients: sugar, eggs, milk, melted butter, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, stirring gently until combined.
  5. Line a muffin pan with cupcake liners and fill each liner halfway with batter.
  6. Scoop a teaspoon of raspberry jam into the center of each cupcake's batter.
  7. Sprinkle a few chocolate chips on top of the jam layer.
  8. Cover with more batter, filling the liners about three-quarters full.
Baking
  1. Bake the cupcakes in the preheated oven for 18-20 minutes. Check for doneness with a toothpick.
  2. Allow the cupcakes to cool slightly before gently lifting them from the pan.

Notes

To achieve cupcake perfection, accurately measure your ingredients. Use fresh raspberries instead of jam for a different flavor. Store leftovers in an airtight container.