Can I make the batter ahead of time?

Yes, you can prepare the batter a day in advance and refrigerate it before baking.

What can I substitute for cocoa powder?

You can use carob powder or a mix of chocolate and all-purpose flour as an alternative.

Absolutely! Use a gluten-free flour blend to make them gluten-free.

The edges should be firm, while the center will still be soft and slightly wobbly.

Keep them in an airtight container at room temperature for up to 3 days.

Scale

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Preheat the oven to 350°F (175°C) and line your cupcake tin with liners.
In a mixing bowl, combine the flour, cocoa powder, and baking powder.
In another bowl, whisk together the sugar, melted butter, eggs, and vanilla extract until smooth.
Combine the wet ingredients with the dry ingredients until just mixed.
Gently fold in the fresh raspberries and chocolate chips.
Fill each cupcake liner halfway with the batter. Bake for 12-15 minutes.
Let the cupcakes cool slightly before serving.

Enjoy warm for the best gooey experience. Can be topped with whipped cream or ice cream.