Fresh raspberries with a touch of honey (substitution for raspberry preserves)
Dark chocolate chunks (substitution for chocolate chips)
Instructions
Preheat your oven to 425°F (220°C).
Line a muffin tin with cupcake liners and optionally spray with non-stick spray.
Melt the butter and chocolate chips together in a microwave-safe bowl, stirring in 30-second intervals until smooth.
In a separate bowl, whisk together the flour, cocoa powder, and sugar until well combined.
Beat the eggs and stir in the vanilla extract in another bowl, then mix in the melted chocolate-butter mixture until fully combined.
Gently fold the dry ingredients into the wet mixture, ensuring no lumps remain.
Divide half of the batter among the cupcake liners, spoon raspberry preserves into the center of each, and top with remaining batter.
Bake for 12-15 minutes until the edges are firm but the centers are slightly soft. Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Indulge in the perfect fusion of rich chocolate and vibrant berry flavors with these raspberry chocolate lava cupcakes, easy to make and satisfying for everyday cravings.
