Raspberry Chocolate Lava Dessert (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - ½ teaspoon baking powder
03 - ¼ teaspoon baking soda
04 - ¼ teaspoon salt

→ Wet Ingredients

05 - ½ cup unsalted butter, softened
06 - ½ cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - ½ cup unsweetened cocoa powder
10 - ½ cup milk
11 - 1 cup fresh raspberries

→ Lava Filling

12 - 4 ounces dark chocolate
13 - 2 tablespoons heavy cream

→ Optional Garnish

14 - 2 tablespoons powdered sugar

# Instructions:

01 - Heat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
02 - In a bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a separate bowl, beat butter and sugar until light and fluffy.
04 - Beat in eggs one at a time, then mix in vanilla extract.
05 - Stir in cocoa powder until fully blended.
06 - Gradually mix in dry ingredients, alternating with milk, beginning and ending with the dry ingredients. Stir until just combined.
07 - Gently fold in fresh raspberries.
08 - Microwave dark chocolate and heavy cream in 30-second intervals, stirring between each, until smooth.
09 - Fill cupcake liners with a small amount of batter, add a teaspoon of melted chocolate in the center, and top with remaining batter to seal.
10 - Bake for 18-22 minutes, until set around the edges but soft in the center.
11 - Let cupcakes cool for 5 minutes, then dust with powdered sugar.

# Notes:

01 - Microwave the chocolate and cream in short intervals to avoid burning.
02 - Do not overmix the batter to maintain cupcake tenderness.

Back