Ingredients
Scale
1/2 cup All-purpose flour
1/4 cup Cocoa powder
3/4 cup Sugar
1/2 cup Unsalted butter (melted)
2 large Eggs
1 tsp Vanilla extract
1 cup Fresh raspberries
1/4 tsp Salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or line it with cupcake liners
- In a mixing bowl, combine melted butter and sugar. Stir until well blended
- Add eggs and vanilla extract to the mixture, beating well to combine
- In a separate bowl, sift together flour, cocoa powder, and salt. Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined
- Gently fold in the fresh raspberries, being careful not to mash them
- Fill each muffin cup about halfway with the cupcake batter. Using a spoon, create a small well in the center of each cup and place a few raspberries inside, then top with more batter until the cups are about two-thirds full
- Bake in the preheated oven for 12-15 minutes, or until the edges look firm but the centers remain soft. They should jiggle slightly when shake
- Remove the cupcakes from the oven and let them cool in the pan for five minutes before transferring them to a wire rack
- Serve warm for that perfect molten center!
Notes
Be careful not to overbake; the gooey center is key! Start checking them at the 12-minute mark.
Let the cupcakes cool slightly before serving to achieve a molten consistency without burning your mouth!
For added flair, dust the cooled cupcakes with powdered sugar or drizzle with melted chocolate before serving.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free option available
Nutrition
- Serving Size: 1 cupcake
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 60 mg