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Raspberry Chocolate Lava Cupcakes

Indulge in the delightful experience of baking Decadent Raspberry Chocolate Lava Cupcakes. This recipe will elevate traditional chocolate lava cakes with a burst of fresh raspberry flavor, creating a perfect balance of rich chocolate and tartness. With simple steps and high-quality ingredients, you’ll master the art of making these gooey, luscious treats. Perfect for any occasion, they’ll impress your guests and leave everyone craving more. Enjoy the magic of this exquisite dessert!
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Ingredients
  

1 cup semisweet chocolate chips

½ cup unsalted butter (1 stick)

1 cup powdered sugar

2 large eggs

2 large egg yolks

1 teaspoon vanilla extract

½ cup all-purpose flour

¼ teaspoon salt

½ cup fresh raspberries (plus extra for garnish)

Optional: whipped cream or vanilla ice cream for serving

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C) and grease a muffin tin with cooking spray or butter.

    Melt Chocolate and Butter: In a microwave-safe bowl, combine the semisweet chocolate chips and unsalted butter. Microwave in 30-second intervals, stirring until smooth and completely melted. This should take about 1-2 minutes.

      Mix in Sugar: Add the powdered sugar to the melted chocolate mixture and stir until well combined.

        Incorporate Eggs: Add the eggs and egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.

          Add Dry Ingredients: Gradually fold in the all-purpose flour and salt, mixing just until incorporated. Avoid overmixing.

            Prepare the Cupcakes: Divide the cupcake batter evenly among the prepared muffin tin cups, filling each about halfway.

              Add Raspberries: Gently press 2-3 fresh raspberries into the center of each cupcake’s batter, then add additional batter on top to cover the raspberries completely.

                Bake: Bake for 12-14 minutes, or until the edges are firm but the center is still soft. The tops should be slightly puffed but not fully set. Remove from the oven and allow to cool for 1-2 minutes.

                  Serve: Carefully run a knife around the edges of the cupcakes to loosen them. Invert the muffin tin onto a serving platter to release the lava cupcakes.

                    Garnish and Enjoy: Serve warm, garnished with additional fresh raspberries and a dollop of whipped cream or a scoop of vanilla ice cream, if desired.

                      Prep Time, Total Time, Servings: 15 minutes | 20 minutes | 6 servings