Ingredients
- Semi-sweet chocolate chips: 6 ounces
- Unsalted butter: 6 tablespoons, cut into cubes
- Large eggs: 2
- Egg yolks: 2
- Granulated sugar: 1/4 cup
- All-purpose flour: 2 tablespoons
- Fresh raspberries: 1/2 cup, plus more for garnish
- Powdered sugar: for dusting
Instructions
- Step 1: Preheat oven to 425°F (220°C). Grease and flour four ramekins or muffin tins.
- Step 2: In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the chocolate and butter together, stirring until smooth. Remove from heat and let cool slightly.
- Step 3: In a separate bowl, whisk together the eggs, egg yolks, and sugar until light and pale.
- Step 4: Gently fold the melted chocolate mixture into the egg mixture until just combined. Do not overmix. Fold in the flour.
- Step 5: Divide the batter evenly among the prepared ramekins. Gently press 3-4 raspberries into the center of each cupcake.
- Step 6: Bake for 12-15 minutes, or until the edges are set but the center is still soft. Let cool for a few minutes before inverting onto plates. Dust with powdered sugar and garnish with fresh raspberries. Serve immediately.
Notes
- For optimal molten centers, bake just until the edges are set but the middle still jiggles slightly.
- If you have leftovers, store them in the refrigerator and gently reheat in the microwave for 15-20 seconds to revive the lava.
- Serve these decadent cupcakes warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
- Don't overmix the batter after adding the flour; a gentle hand ensures a tender, lava-like texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American