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