Ingredients
Scale
- 1 cup of all-purpose flour
- 1/2 cup of unsweetened cocoa powder
- 1 cup of granulated sugar
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1/2 cup of unsalted butter, melted
- 2 large eggs
- 1 teaspoon of vanilla extract
- 1/2 cup of fresh raspberries
- 1/2 cup of chocolate chips (semi-sweet or dark)
Instructions
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, mix melted butter, eggs, and vanilla extract.
- Combine wet ingredients with dry ingredients, stirring until just mixed.
- Fold in raspberries and chocolate chips.
- Spoon batter into liners, filling them two-thirds full.
- Bake for 12-15 minutes until the tops are set but centers are gooey.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- For best results, do not overmix the batter.
- These cupcakes are best served warm for a molten center.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg