Gooey raspberry chocolate (Print Version)
# Ingredients:
→ Cupcake Batter
01 -
1/4 teaspoon salt
02 -
1/2 cup all-purpose flour
03 -
2 large eggs
04 -
1 cup granulated sugar
05 -
4 oz semisweet chocolate, chopped
06 -
1/2 cup unsalted butter
07 -
1 teaspoon vanilla extract
→ Raspberry Chocolate Filling
08 -
4 oz semisweet chocolate, chopped
09 -
1/2 cup raspberry preserves
10 -
1/4 cup heavy cream
# Instructions:
01 -
Set your oven to 375°F. Pop some paper liners into the muffin tray.
02 -
In a microwave-safe bowl, heat the butter and chocolate in brief 30-second intervals. Stir after each zap until smooth. Mix in sugar and stir until shiny.
03 -
Break the eggs in one by one, mixing well after each. Add vanilla and stir it all together.
04 -
Toss in salt and flour gently. Don’t overwork it—just stir enough to combine. Spread the batter evenly into your liners.
05 -
Heat the preserves in a saucepan until runny, then remove from heat. Stir in the chocolate until it’s smooth, and mix in the cream to create a creamy filling.
06 -
Drop a dollop of that raspberry-chocolate mixture onto each batter-filled cup. Be generous!
07 -
Bake for 12-14 minutes. The edges should be firm, but the middle stays gooey—perfect for that molten texture.
08 -
Leave the cupcakes in the tin for 5 minutes, then gently move them onto a cooling rack. They're best eaten warm for that melted center goodness.
# Notes:
01 -
To enjoy their gooey insides, eat these while they’re still warm.
02 -
Created by Lina Judi, these rich cupcakes balance tangy raspberry flavors with velvety chocolate.