Raspberry Chocolate Lava Cupcakes with gooey centers and fresh raspberries, perfect for indulgent desserts.

Scale

1/2 cup unsalted butter

4 ounces semi-sweet chocolate

1/2 cup granulated sugar

2 large eggs

2 large egg yolks

1 teaspoon vanilla extract

1/4 teaspoon salt

1/4 cup all-purpose flour

6 fresh raspberries

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1. Preheat oven and prepare muffin pan.

2. Melt butter and chocolate.

3. Whisk eggs, yolks, sugar, and vanilla.

4. Fold in chocolate mixture.

5. Sift in flour and salt.

6. Divide batter into cups.

7. Place raspberry in center.

8. Bake 12–14 minutes.

9. Cool slightly, invert and garnish.

Use frozen raspberries if fresh unavailable.

Serve with ice cream for extra indulgence.

Do not overbake for molten center.