Ingredients
- Semi-sweet chocolate chips: 4 ounces
- Unsalted butter: 6 tablespoons (melted)
- Granulated sugar: 1/4 cup
- Large eggs: 2
- Egg yolks: 2
- All-purpose flour: 2 tablespoons
- Raspberry jam: 2 tablespoons
- Powdered sugar: for dusting (optional)
Instructions
- Step 1: Preheat oven to 425°F (220°C). Grease and flour two standard muffin cups.
- Step 2: In a microwave-safe bowl, combine the chocolate chips and melted butter. Microwave in 30-second intervals, stirring in between, until completely melted and smooth.
- Step 3: In a separate bowl, whisk together the sugar, eggs, and egg yolks until light and slightly thickened.
- Step 4: Gently fold the melted chocolate mixture into the egg mixture until just combined. Do not overmix. Sift in the flour and fold until just incorporated.
- Step 5: Divide the batter evenly between the prepared muffin cups. Place 1 teaspoon of raspberry jam in the center of each cupcake.
- Step 6: Bake for 12-15 minutes, or until the edges are set but the center is still slightly soft. Let cool for a few minutes before inverting onto a plate. Dust with powdered sugar (optional) and serve immediately.
Notes
- Store any leftover cupcakes in an airtight container at room temperature for up to 2 days.
- For a warm, gooey center, gently reheat in the microwave for 10-15 seconds.
- A dollop of fresh whipped cream or a scoop of vanilla ice cream perfectly complements the rich chocolate and raspberry flavors.
- Be careful not to overbake these, as the slightly underdone center is key to the molten lava effect.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American