Ingredients
Scale
For the Crust:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup raspberry jam
- 1/2 cup dark chocolate chips
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
- Alternately add the dry ingredients and milk to the butter mixture, mixing until just combined.
- Fill cupcake liners halfway with batter. Add a teaspoon of raspberry jam and a few chocolate chips in the center, then cover with more batter.
- Bake for 18-20 minutes or until a toothpick inserted near the edge comes out clean (center should remain gooey).
- Let cool slightly before serving.
Notes
You can customize the seasonings to taste.