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Raspberry Chocolate Lava Cupcakes Recipe

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  • 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

These Raspberry Chocolate Lava Cupcakes are rich, molten-centered treats featuring gooey semi-sweet chocolate and fresh raspberries. Baked to perfection, they offer a delicious balance of tart fruitiness and decadent chocolate, dusted with powdered sugar and optionally served with whipped cream or ice cream for an indulgent dessert experience.

Ingredients

Chocolate Lava Cupcakes

  • 1/2 cup unsalted butter
  • 6 oz semi-sweet chocolate, chopped
  • 2 large eggs
  • 2 large egg yolks
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon vanilla extract

Additional

  • 12 fresh raspberries
  • Powdered sugar, for dusting
  • Optional whipped cream or ice cream, for serving

Instructions

  1. Preheat the oven: Preheat your oven to 425°F (220°C) and grease or line a 6-cup muffin tin with paper liners to prepare for baking.
  2. Melt chocolate and butter: In a heatproof bowl, melt the unsalted butter and chopped semi-sweet chocolate together using a double boiler or microwave in 20-second intervals, stirring until smooth. Allow to cool slightly before use.
  3. Whisk eggs and sugar: In a separate bowl, vigorously whisk the 2 large eggs, 2 egg yolks, granulated sugar, and salt until the mixture is thick, pale, and slightly increased in volume, about 2–3 minutes.
  4. Combine chocolate with egg mixture: Gradually whisk the melted chocolate and butter mixture into the egg mixture until fully incorporated, creating a smooth batter.
  5. Add flour and vanilla: Gently fold in the all-purpose flour and vanilla extract just until combined, taking care not to overmix.
  6. Assemble cupcakes: Spoon half of the batter evenly into the prepared muffin cups. Place one fresh raspberry in the center of each cup, then cover with the remaining batter, ensuring the raspberry is fully enclosed.
  7. Bake: Bake the cupcakes for 10 to 12 minutes, or until the edges are set but the centers remain soft and gooey.
  8. Cool and serve: Allow the cupcakes to cool in the tin for 1 minute before carefully removing them. Serve warm, dusted with powdered sugar and optionally topped with whipped cream or ice cream for extra indulgence.

Notes

  • Use high-quality semi-sweet chocolate for the best flavor and texture.
  • Enjoy these cupcakes immediately while warm to experience the molten lava center.
  • Fresh raspberries can be substituted with strawberries or omitted if preferred.

Find it online: https://slsrecipes.com/raspberry-chocolate-lava-cupcakes-recipe-2/