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1
Preheat oven to 360F.
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2
Cream butter on medium high on electric mixer.
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3
Add in sugar little by little until butter and sugar are creamed together.
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4
Add one egg into the mixture and mix until completely blended.
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5
Sift together flour, sugar, salt, and baking powder together onto a sheet of wax paper.
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6
Alternate adding in flour mixture and milk into the butter mixture until batter is formed.
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7
Split batter into 3 separate sections, 2 of the sections slightly less than the other section.
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8
Melt the chocolate on medium low heat with a double boiler.
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9
once melted add in the whole milk.
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10
Once slightly cooled add chocolate into one of the sections that has slightly less batter, and incorporate.
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11
Put raspberries into a small saucepan along with lemon juice, sugar, and half of the water.
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12
Turn on stove to medium heat, and squish raspberries.
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13
Mix cornstarch with remaining water and mix thoroughly.
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14
Once raspberry mixture is slightly heated, add in cornstarch mixture.
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15
Let sauce cook for 5-6 minutes, then remove from heat and let it cool slightly.
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16
Add sauce into another slightly smaller portion of the batter, and mix thoroughly.
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17
Add vanilla into the last portion of batter.
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18
Grease mini cupcake tins.
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19
Use 3 separate spoons for each of the different portions as you scoop 1/2 spoonfuls of batter onto the sides of the muffin tins (preferably raspberry on one side, chocolate on the other, and vanilla in the middle on top).
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20
Fill the tins 5/6 to the top.
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21
Swirl with a toothpick.
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22
Bake in oven for 5-7 minutes and keep them in the oven when the oven is turning off.
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23
Take out of oven, and let cool before removing from tin.
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24
Enjoy!
