Gooey chocolate cupcakes (Print Version)
# Ingredients:
→ Cupcakes Mix
01 -
4 oz chopped semisweet chocolate
02 -
1/2 cup softened unsalted butter
03 -
1/2 cup flour (all-purpose)
04 -
1 cup white sugar
05 -
1 teaspoon vanilla extract
06 -
1/4 teaspoon sea salt
07 -
2 large eggs
→ Raspberry Center
08 -
1/4 cup cream (heavy)
09 -
4 oz chopped semisweet chocolate
10 -
1/2 cup raspberry jam or preserves
# Instructions:
01 -
Turn your oven to 375°F, and line your muffin tin with paper cups to make clean-up easy.
02 -
Melt the butter together with the chocolate in a safe bowl, microwaving in short 30-second bursts. Stir every time until smooth, then mix in the sugar till it’s glossy.
03 -
Drop in the eggs one at a time, stirring well with each addition. Pour in the vanilla, mixing it in completely.
04 -
Slowly fold in the flour and salt until just combined. Don’t stir too much! Evenly divide the mixture into your prepared muffin tin.
05 -
Warm the raspberry preserves gently in a small pot until it's more liquid. Remove from the heat, blend in the chocolate until melted, then add the cream while stirring until smooth.
06 -
Spoon the chocolatey raspberry filling onto the top of each unbaked cupcake. Be generous with it!
07 -
Bake for roughly 12-14 minutes, aiming for the sides to set but leaving the middles soft and gooey for that lava texture.
08 -
Cool them for about 5 minutes while still in the tray, then move them to a rack. You’ll want to enjoy them warm while the centers are still melty!
# Notes:
01 -
They’re best enjoyed when warm so the centers stay soft and gooey.
02 -
Made by Lina Judi, these rich treats combine chocolate’s depth with sweet bursts of raspberry.