Ingredients
Scale
- 1 stick (1/2 cup) unsalted butter, plus 1 tbsp separated
- 1 tbsp cocoa powder
- 6 oz bittersweet chocolate, chopped into small slivers or chunks
- 2 small eggs, room temperature
- 2 small egg yolks
- 1/4 cup (50g) granulated sugar
- 1/4 tsp kosher salt
- 2 tbsp all-purpose flour
- 1 cup raspberries, washed
- 1 tbsp granulated sugar
- 1 tbsp mint extract
- 1/2 cup (60ml) heavy whipping cream
Instructions
- Preheat oven to 450°F and prepare ramekins with butter and cocoa powder mix.
- Melt the butter and bittersweet chocolate in a double boiler, stirring until smooth.
- Whisk eggs, egg yolks, sugar, and salt until pale and thick.
- Fold the melted chocolate into the egg mixture, then gently mix in flour.
- Fill ramekins halfway with batter, add raspberry puree in the center, and top with more batter.
- Bake for 12-15 minutes, watching for firm edges and soft centers.
- Let cool for 2 minutes, then unmold and serve with mint whipped cream and fresh raspberries.
Notes
Use fresh raspberries for optimal flavor.
Avoid overbaking to retain the lava effect.
Allow cupcakes to cool slightly before removal for the best shape.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 16
- Sodium: 80
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 2
- Protein: 4
- Cholesterol: 100