Raspberry Chocolate Lava Cupcakes Gooey, Decadent & Irresistible! 
Ingredients:
1 cup all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
½ cup milk
1 cup fresh raspberries
4 ounces dark chocolate (for the lava center)
2 tablespoons heavy cream
2 tablespoons powdered sugar (optional, for dusting)
Directions:
Preheat & Prep: Heat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
Cream Butter & Sugar: In a separate bowl, beat butter and sugar until light and fluffy.
Add Eggs & Vanilla: Beat in eggs one at a time, then mix in vanilla extract.
Incorporate Cocoa: Stir in cocoa powder until fully blended.
Combine Wet & Dry: Gradually mix in dry ingredients, alternating with milk, beginning and ending with the dry ingredients. Stir until just combined.
Fold in Raspberries: Gently fold in fresh raspberries.
Make Lava Center: Microwave dark chocolate and heavy cream in 30-second intervals, stirring between each, until smooth.
Assemble Cupcakes: Fill cupcake liners with a small amount of batter, add a teaspoon of melted chocolate in the center, and top with remaining batter to seal.
Bake to Perfection: Bake for 18-22 minutes, until set around the edges but soft in the center.
Cool & Serve: Let cupcakes cool for 5 minutes, then dust with powdered sugar.
Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min
Calories: 310 kcal | Servings: 12 cupcakes
Sink your teeth into these rich, molten chocolate-filled cupcakes with bursts of fresh raspberries! Pure indulgence in every bite