Ingredients
- Semi-sweet chocolate chips: 6 ounces
- Unsalted butter: 6 tablespoons
- Eggs: 2 large
- Egg yolks: 2 large
- Granulated sugar: 1/4 cup
- All-purpose flour: 2 tablespoons
- Fresh raspberries: 1/2 cup, plus more for garnish
- Powdered sugar: for dusting (optional)
Instructions
- Step 1: Preheat oven to 425°F (220°C). Grease and flour 6 muffin cups.
- Step 2: In a heatproof bowl set over a simmering pot of water (or in the microwave), melt chocolate and butter, stirring until smooth. Remove from heat and let cool slightly.
- Step 3: In a separate bowl, whisk together eggs, egg yolks, and sugar until pale and slightly thickened. Gradually whisk in the melted chocolate mixture until combined.
- Step 4: Gently fold in the flour until just combined. Do not overmix. Gently fold in the 1/2 cup of fresh raspberries.
- Step 5: Divide the batter evenly among the prepared muffin cups.
- Step 6: Bake for 12-15 minutes, or until the edges are set but the center is still slightly soft. Let cool in the muffin tin for 2 minutes before inverting onto a serving plate. Dust with powdered sugar and garnish with fresh raspberries, if desired. Serve immediately.
Notes
- Store cooled cupcakes in an airtight container at room temperature for up to 2 days, but the lava effect is best enjoyed fresh.
- For a warm, gooey center the next day, microwave a cupcake for 10-15 seconds, keeping a close eye to avoid overheating.
- Serve these decadent cupcakes warm with a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.
- For an extra intense chocolate flavor, use high-quality dark chocolate chips with a higher cacao percentage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American