Raspberry Chocolate Lava Cupcakes
Raspberry Chocolate Lava Cupcakes are rich chocolate desserts with a gooey raspberry-filled center.They are easy to make and bake in just 12–14 minutes.Serve warm for the perfect molten texture.
Ingredients
For the Raspberry Lava Centers:
- ½ cup fresh raspberries
- ¼ cup semi-sweet or dark chocolate chips
- 2 tablespoons heavy cream
For the Chocolate Cupcakes:
- 6 ounces dark chocolate 60% cocoa or higher, chopped
- ½ cup unsalted butter
- 2 large eggs
- 2 large egg yolks
- ¼ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 pinch salt
- 1 cup powdered sugar optional, for dusting
- Fresh raspberries optional, for garnish
Instructions
- Prepare the Raspberry Centers
- Mash raspberries gently. Melt chocolate chips with heavy cream until smooth, then mix with raspberries. Spoon into 6 small mounds on parchment paper and freeze for at least 30 minutes.
- Preheat & Prepare Pan
- Preheat oven to 425°F (220°C). Grease 6 muffin cups with butter and dust lightly with flour or cocoa powder.
- Melt Chocolate & Butter
- Microwave chopped dark chocolate and butter in intervals, stirring until smooth. Let cool slightly.
- Whisk Eggs & Sugar
- Whisk eggs, egg yolks, and sugar until thick and pale.
- Combine Batter
- Fold melted chocolate into egg mixture. Add flour and salt, mixing gently until just combined.
- Assemble Cupcakes
- Fill muffin cups halfway with batter. Add frozen raspberry centers, then cover with more batter.
- Bake
- Bake Raspberry Chocolate Lava Cupcakes for 12–14 minutes until edges are set and centers remain slightly soft.
- Serve
- Let rest for 1–2 minutes, then invert onto a plate. Dust with powdered sugar and garnish with raspberries. Serve warm.
Notes
- Serve immediately for best molten texture
- Pair with vanilla ice cream or whipped cream
- Add a drizzle of chocolate sauce for extra indulgence