Gooey raspberry chocolate (Print Version)
# Ingredients:
→ Cupcake Base
01 -
1 cup white sugar
02 -
4 ounces chopped semisweet chocolate
03 -
1/2 cup plain flour
04 -
2 whole eggs, large
05 -
1/4 teaspoon regular salt
06 -
1/2 cup butter, unsalted and softened
07 -
1 teaspoon vanilla flavoring
→ Raspberry Center
08 -
1/4 cup of heavy cream
09 -
4 ounces chopped semisweet chocolate
10 -
1/2 cup raspberry jam
# Instructions:
01 -
Turn your oven to 375°F and drop some paper liners into the muffin tin holes.
02 -
Chuck the butter and chocolate in a bowl, microwave them in short bursts (30 seconds), and stir like mad until smooth. Stir in the sugar until shiny.
03 -
Break in the eggs separately, mixing after each one goes in. Add the vanilla and stir it all up.
04 -
Toss in the salt and flour. Hold back on overmixing and stir until just blended. Pour the batter into the prepared liners.
05 -
Take the jam and warm it up over low heat until smooth and runnier. Take off the burner, mix in the chocolate bits, and stir until melted. Pour in the cream and whisk until you’ve got a creamy blend.
06 -
Drop the raspberry chocolate blend over each cupcake. Apply generously!
07 -
Put them in the oven for a quick 12 to 14 minutes. You’re aiming for firm edges with a soft, gooey middle. That’s where they get their ‘lava’ magic!
08 -
For 5 minutes, let them cool in the pan, then shift over to a wire rack. These are best while still slightly warm and gooey inside.
# Notes:
01 -
Enjoy these while warm to experience the gooey chocolatey center at its best.
02 -
Lina Judi is the genius behind these luxurious chocolate cupcakes with a tangy raspberry twist.