We were gifted a huge block of chocolate, like the size you imagine a bar of gold would be. I melted it down and turned it into Raspberry-Filled Molten Lava Chocolate Cupcakes!
This recipe is hard to do because you basically leave the middle half cooked, which is why it oozes when broken open, but too under-cooked can be kind of gross, and over-cooked can be really dry. Luckily, this batch worked out!
I knew it was suspicious when my husband slid these fresh raspberries into the basket at Trader Joe’s…these were actually really sweet on their own. I usually turn fruit into baked goods if they’re not sweet enough or over-ripened, like my Banana Chocolate Chip Muffin recipe, which calls for 4 ripened bananas (the riper, the sweeter!). However, these berries seem to be a sign of a nice and bountiful summer!
Check out the cross section of the cupcakes; nice and gooey on the inside, and cake-y on the outside.