Gooey Raspberry Chocolate Cupcakes (Print Version)
Rich chocolate cupcakes hide a warm, gooey raspberry center for an irresistible dessert treat.
# Ingredients:
→ Cupcake Base
01 -
1 cup granulated white sugar
02 -
4 ounces semisweet chocolate, finely chopped
03 -
1/2 cup all-purpose flour
04 -
2 large eggs
05 -
1/4 teaspoon table salt
06 -
1/2 cup unsalted butter, softened
07 -
1 teaspoon vanilla extract
→ Raspberry Center
08 -
1/4 cup heavy cream
09 -
4 ounces semisweet chocolate, finely chopped
10 -
1/2 cup raspberry jam
# Steps:
01 -
Preheat oven to 375°F (190°C). Line muffin tin with paper liners.
02 -
Combine softened butter and 4 ounces chopped semisweet chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly after each burst, until melted and smooth.
03 -
Blend granulated sugar into melted chocolate mixture until glossy.
04 -
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 -
Sprinkle in the salt and flour. Gently fold until just combined, avoiding overmixing.
06 -
Divide batter evenly among the prepared muffin liners.
07 -
Gently heat raspberry jam in a small saucepan over low heat, stirring constantly until loosened and smooth. Remove from heat, add 4 ounces chopped semisweet chocolate, and stir until melted. Whisk in heavy cream until mixture is silky.
08 -
Spoon a generous portion of raspberry chocolate filling over each cupcake batter portion.
09 -
Place cupcakes in preheated oven and bake for 12 to 14 minutes, until the edges are set but centers remain soft and gooey.
10 -
Allow cupcakes to rest in the pan for 5 minutes, then transfer to wire rack. Serve slightly warm for best texture.
# Notes:
01 -
Avoid overbaking to preserve a molten center; check at the minimum baking time.