active

No button

IMAGE

Joanna Recipes

https://scontent-iad3-2.xx.fbcdn.net/v/t39.35426-6/463140563_1321720422130642_933354771722305355_n.jpg?stp=dst-jpg_s60x60&_nc_cat=103&ccb=1-7&_nc_sid=c53f8f&_nc_ohc=tSD732MBu5EQ7kNvgGbGF4L&_nc_zt=14&_nc_ht=scontent-iad3-2.xx&_nc_gid=A5PXYFlaOQxoTADphct3r9Q&oh=00_AYCwuQIs93KpS-_OYFAV_k-r7_Ruoavbn7vVeAPthYEhDQ&oe=671958D4

PERSON_PROFILE

Raspberry Chocolate Lava Cupcakes

Ingredients:

- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 8 oz bittersweet chocolate, chopped
- 3/4 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- Fresh raspberries
- Seedless raspberry preserves (optional)

Instructions:

1. Prepare the Chocolate Mixture:
- Melt the butter and chocolate together in a heat-proof bowl over a saucepan of simmering water. Stir until smooth and remove from heat.

2. Make the Batter:
- In a separate bowl, beat the eggs, sugar, and salt with a hand mixer until the mixture is pale and doubled in volume.
- Gradually beat the egg mixture into the melted chocolate until smooth.
- Add the flour and beat until just combined.

3. Assemble the Cupcakes:
- Preheat your oven to 350°F (175°C) and line a muffin tin with muffin liners.
- Fill each liner halfway with the batter.
- Place two fresh raspberries in each cup, optionally adding a small spoonful of raspberry preserves for extra flavor.
- Top with the remaining batter, filling each cup about 3/4 full.

4. Bake:
- Bake for about 12-15 minutes, or until the edges are set but the center is still slightly gooey. Be careful not to overbake to maintain the molten center.

5. Serve:
- Let the cupcakes cool slightly before serving. Enjoy them warm for the best molten effect.

These Raspberry Chocolate Lava Cupcakes are a delightful treat, combining the richness of chocolate with the tartness of raspberries for a truly indulgent dessert!

Joanna Recipes

https://www.facebook.com/joannarecipes/

NO_BUTTON