A Volcano of Raspberry Bliss & Melting Chocolate Magic!
Ingredientsβ For the Cupcakes:
• ½ cup unsalted butter (1 stick)
• 4 oz dark chocolate, chopped
• ½ cup granulated sugar
• 2 large eggs
• 2 large egg yolks
• ½ tsp vanilla extract
• ¼ cup all-purpose flour
• 2 tbsp unsweetened cocoa powder
• ¼ tsp salt
β For the Raspberry Filling:
• ½ cup fresh raspberries (or frozen, thawed)
• 2 tbsp granulated sugar
• 1 tsp cornstarch
• 1 tsp lemon juice
β For Garnish:
• Powdered sugar (for dusting)
• Fresh raspberries
• Whipped cream or vanilla ice cream (optional)
Instructions1: Prepare the Raspberry Filling – In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice, cook for 3–5 minutes until the berries break down; mix cornstarch with 1 tsp water, add to the pan and stir until thickened, then remove from heat and let cool.
2: Make the Cupcake Batter – Preheat oven to 425°F (220°C) and line a muffin tin with cupcake liners; melt butter and dark chocolate together in a double boiler or microwave in 20-second intervals until smooth, then whisk in sugar, eggs, egg yolks, and vanilla until fully combined, and gently fold in flour, cocoa powder, and salt.
3: Assemble & Bake – Fill each cupcake mold halfway with batter, add 1 tsp of the raspberry filling in the center, cover with more batter until the molds are about ¾ full, and bake for 10–12 minutes until the edges are set but the center remains slightly soft.
4: Serve – Let cupcakes cool for 2 minutes before carefully removing them, dust with powdered sugar, top with fresh raspberries, and serve warm with whipped cream or vanilla ice cream if desired. Enjoy the molten magic!