Description
Rich cocoa cupcakes featuring a hidden, molten raspberry center for a sophisticated blend of sweet and tart flavors.
Ingredients
Scale
- 1/2 cup unsalted butter
- 6 oz high-quality dark chocolate, chopped
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/4 cup raspberry jam (for cores)
Instructions
- Preheat oven to 350F (175C) and line a cupcake tin.
- Melt butter and chocolate together in a double boiler until smooth.
- Whisk eggs and sugar until thick and pale.
- Gently fold in sifted cocoa powder, flour, baking powder, and vanilla.
- Freeze small dollops of raspberry jam for 30 minutes.
- Fill cupcake liners halfway with batter, insert a jam sphere, and cover with remaining batter.
- Bake for 12-15 minutes until edges are set but centers slightly wobble.
- Cool for 5 minutes before serving warm.