Chocolate Lava Raspberry (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 - 1 cup washed raspberries
06 - ½ cup softened butter, unsalted
07 - ½ cup regular sugar
08 - ½ cup milk
09 - 2 large eggs
10 - 1 teaspoon vanilla essence
11 - ½ cup cocoa powder (unsweetened)

→ Lava Filling

12 - 2 tablespoons heavy cream
13 - 4 ounces dark chocolate chunks

→ Optional Garnish

14 - 2 tablespoons powdered sugar for dusting

# Instructions:

01 - Set the oven temperature to 350°F (175°C). Line a muffin pan with paper liners.
02 - In a mixing bowl, combine the flour, salt, baking soda, and baking powder with a whisk.
03 - Using a mixer, beat the butter with the sugar until the texture turns fluffy and light.
04 - Add eggs one by one, beating after each addition. Then pour in the vanilla.
05 - Mix the cocoa powder into the wet ingredients until you see no streaks of dry cocoa.
06 - Mix the dry ingredients into the wet mixture bit by bit, alternating with milk. Start and end with dry. Be careful not to overmix.
07 - Fold the fresh raspberries gently into the cupcake batter.
08 - Melt the dark chocolate with the cream in a microwave-safe bowl using 30-second bursts, stirring until smooth between each burst.
09 - Spoon a bit of batter into each liner, add a teaspoon of melted chocolate, and cover it with more batter.
10 - Bake the cupcakes for 18-22 minutes. They should be set on the edges but soft in the middle.
11 - Let the cupcakes rest for 5 minutes, then sprinkle them with powdered sugar before serving.

# Notes:

01 - Heat the cream and chocolate briefly to avoid overcooking and ruining the filling.
02 - Mix the batter just enough to combine—overdoing it will make cupcakes tough.

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