Ingredients
Scale
- 2 large Eggs
- 1/2 cup Raspberry preserves
- 1/2 cup All-purpose flour
- 8 oz Semisweet chocolate
- 1 cup Granulated sugar
- 1/4 tsp Salt
- 1 tsp Vanilla extract
- 1/2 cup Unsalted butter
- 1/4 cup Heavy cream
Instructions
- Preheat your oven to 425°F (220°C) and grease a muffin tin.
- Melt the semisweet chocolate and unsalted butter together in a bowl over simmering water, stirring until smooth.
- In a separate bowl, whisk together the eggs and granulated sugar until pale and thick.
- Stir in the melted chocolate mixture and vanilla extract until well combined.
- Gently fold in the flour, salt, and heavy cream.
- Fill each muffin cup halfway with the batter, then add a spoonful of raspberry preserves in the center. Cover with more batter until filled to 3/4 full.
- Bake for 12-14 minutes, until the edges are set but the centers are still soft.
- Let cool slightly before carefully removing from the tin.
- Serve warm and enjoy the gooey chocolate and raspberry center!
Notes
Serve warm for the best experience. Dust with powdered sugar or add vanilla ice cream for a delicious pairing. Best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 24g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: cupcakes, chocolate, raspberry, dessert, baking