Ingredients:
1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
½ cup milk
1 cup fresh raspberries
4 ounces dark chocolate (for the lava center)
2 tablespoons heavy cream
2 tablespoons powdered sugar (optional, for dusting)
Directions:
Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat together the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Mix in the cocoa powder until fully incorporated. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Stir until just combined.
Gently fold in the raspberries.
In a microwave-safe bowl, melt the dark chocolate and heavy cream together in the microwave in 30-second intervals, stirring between each interval, until smooth and melted.
Spoon a little batter into each cupcake liner, just enough to cover the bottom. Add a teaspoon of the melted chocolate mixture into the center of each cupcake. Top with the remaining batter, ensuring the chocolate is sealed inside.
Bake for 18-22 minutes, or until the cupcakes are set around the edges but slightly soft in the center.
Allow the cupcakes to cool for 5 minutes before removing them from the tin. Dust with powdered sugar before serving.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 310 kcal | Servings: 12 cupcakes
