Ingredients
- All-purpose flour: 1/2 cup
- Granulated sugar: 1/4 cup
- Unsweetened cocoa powder: 1/4 cup
- Baking powder: 1/4 teaspoon
- Salt: 1/8 teaspoon
- Milk: 1/4 cup
- Vegetable oil: 2 tablespoons
- Vanilla extract: 1/2 teaspoon
- Fresh or frozen raspberries: 1/2 cup
- Semi-sweet chocolate chips: 1/4 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour two ramekins or muffin tins.
- Step 2: In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
- Step 3: In a separate bowl, whisk together milk, oil, and vanilla extract.
- Step 4: Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Step 5: Gently fold in raspberries and chocolate chips.
- Step 6: Divide the batter evenly between the prepared ramekins or muffin tins. Bake for 18-20 minutes, or until the edges are set but the center is still slightly soft. Let cool for a few minutes before serving. The center should be molten. Serve immediately and enjoy!
Notes
- Store cooled cupcakes in an airtight container for up to 2 days, but the molten center is best enjoyed fresh.
- Reheat leftover cupcakes in the microwave for 10-15 seconds to gently warm the center.
- Serve warm with a scoop of vanilla ice cream or a dusting of powdered sugar for an extra touch of elegance.
- For an even richer chocolate flavor, try using dark chocolate chips instead of semi-sweet.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American