Chocolate Raspberry Lava (Print Version)

# Ingredients:

→ Dry Ingredients

01 - ¼ teaspoon salt
02 - ¼ teaspoon baking soda
03 - ½ teaspoon baking powder
04 - 1 cup plain flour

→ Wet Ingredients

05 - ½ cup milk
06 - ½ cup softened unsalted butter
07 - ½ cup white sugar
08 - 1 teaspoon vanilla
09 - 2 whole eggs, large
10 - ½ cup cocoa powder (unsweetened)
11 - 1 cup raspberries, fresh

→ Lava Filling

12 - 2 tablespoons cream (heavy)
13 - 4 ounces dark chocolate

→ Optional Garnish

14 - 2 tablespoons powdered sugar

# Instructions:

01 - Set the oven to 350°F (175°C) and prepare a muffin tin by lining it with paper cups.
02 - Combine baking soda, salt, baking powder, and flour in a bowl. Give it a good stir.
03 - Using a mixer, whip the butter with sugar until it's fluffy and creamy.
04 - Add eggs one at a time, mixing thoroughly after each. Stir in your vanilla next.
05 - Gently combine the cocoa powder into the batter until it’s smooth.
06 - Alternate adding the dry mix and milk to the batter, beginning and finishing with the dry ingredients. Don't overmix.
07 - Carefully fold in your raspberries to keep them whole.
08 - Melt the chocolate with cream in the microwave, stirring every 30 seconds until smooth.
09 - Spoon some batter into each cupcake liner, add a little melted chocolate in the center, and cover with more batter.
10 - Bake for around 18-22 minutes until the edges set but the center stays slightly soft.
11 - After cooling for 5 minutes, sprinkle powdered sugar over the top before serving.

# Notes:

01 - When microwaving chocolate, do it in short bursts and keep stirring to prevent burning.
02 - If you stir the batter too much, the cupcakes won’t be soft.

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