Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Decadent Raspberry Chocolate Lava Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 157 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 6 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Indulge in these Decadent Raspberry Chocolate Lava Cupcakes, featuring a rich and gooey chocolate center with a burst of raspberry preserves. Perfectly moist and fudgy, these cupcakes combine the intense flavors of semi-sweet chocolate and fresh raspberries for a luxurious dessert experience.

Ingredients

Chocolate Batter

  • 1/2 cup unsalted butter, melted
  • 6 ounces semi-sweet chocolate, chopped
  • 1/2 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 large egg yolks
  • 1 teaspoon vanilla extract

Filling and Garnish

  • 1/4 cup raspberry preserves (or fresh raspberries for a fresher taste)
  • Powdered sugar, for dusting
  • Fresh raspberries (for garnish, optional)

Instructions

  1. Preheat and prepare tin: Preheat the oven to 425°F (220°C). Grease or line a muffin tin with cupcake liners, or butter and flour the cupcake wells to prevent sticking.
  2. Melt chocolate and butter: In a heatproof bowl, melt the butter and semi-sweet chocolate together over a double boiler or in the microwave in 30-second intervals, stirring in between, until smooth and fully combined. Set aside to cool slightly.
  3. Mix dry ingredients & eggs: Whisk together the flour, cocoa powder, baking powder, and salt in a separate bowl. In a large bowl, beat the eggs, egg yolks, and granulated sugar until light and fluffy (about 2-3 minutes). Stir in vanilla extract.
  4. Combine mixtures: Gradually fold the dry ingredients into the egg mixture. Pour in the melted chocolate-butter mixture and gently mix until smooth and uniform in texture.
  5. Assemble cupcakes: Spoon a small amount of batter into the bottom of each cupcake well. Add a teaspoon of raspberry preserves or a few fresh raspberries on top. Cover with the remaining batter to encase the raspberry layer.
  6. Bake: Bake cupcakes for 12-14 minutes until the edges are set but the center remains soft and gooey. Avoid overbaking to preserve the molten lava texture.
  7. Cool and garnish: Let the cupcakes cool for a few minutes before removing from the tin carefully. Dust with powdered sugar and garnish with fresh raspberries if desired. Serve warm for best gooey effect.

Notes

  • Use fresh raspberries as filling for a fresher, less sweet alternative to preserves.
  • Do not overbake; the gooey center is key to the lava cupcake experience.
  • Ensure butter and chocolate mixture is slightly cooled before combining with eggs to prevent curdling.
  • Line muffin tins with liners for easier removal and cleaner presentation.
  • Store leftover cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.

Find it online: https://slsrecipes.com/decadent-raspberry-chocolate-lava-cupcakes-recipe/