Decadent Raspberry Chocolate Lava Cupcakes Recipe

Introduction

Raspberry Chocolate Lava Cupcakes are a decadent treat that combines rich, molten chocolate with the fresh tartness of raspberries. These individual-sized cakes have a gooey center that’s perfect for any chocolate lover looking to impress.

Ingredients

• 4 ounces chocolate
• 1/2 cup butter
• 2 large eggs
• 3/4 cup sugar
• 1/2 cup fresh raspberries

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Melt the chocolate and butter together until smooth.
2. Step 2: In a separate bowl, beat the eggs and sugar until light and fluffy.
3. Step 3: Gently fold the melted chocolate mixture into the egg mixture to create a smooth batter.
4. Step 4: Line a cupcake tin with paper liners and fill each liner halfway with the batter.
5. Step 5: Place a few raspberries in the center of each cupcake, then cover with a little more batter to nearly fill the liners.
6. Step 6: Bake for about 12–15 minutes, or until the edges are set but the centers remain soft and molten.
7. Step 7: Let the cupcakes cool for a few minutes before serving to enjoy the lava effect safely.

Tips & Variations

• Use high-quality dark chocolate for a richer flavor.
• Swap raspberries for raspberries preserves swirled into the batter for an easier option.
• Add a pinch of espresso powder to the batter to enhance the chocolate taste.
• Serve with a dusting of powdered sugar or a scoop of vanilla ice cream for extra indulgence.

Storage

Store leftover cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days and warm slightly before serving to bring back the molten texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can prepare the batter and place it in the cupcake liners ahead of time, then refrigerate for up to 24 hours before baking. Just add a minute or two to the baking time if baking cold batter.

What if my centers don’t stay molten?

If the centers firm up, try reducing the baking time slightly or use a toothpick to check the doneness early. The key is to bake until edges are set but centers are still jiggly.

Decadent Raspberry Chocolate Lava Cupcakes Recipe

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4.6 from 104 reviews

Delight in these Raspberry Chocolate Lava Cupcakes, where rich, molten chocolate centers meet the tart freshness of ripe raspberries. These decadent cupcakes feature a soft, moist chocolate exterior that reveals a luscious, gooey chocolate core, complemented perfectly by bursts of juicy raspberry in every bite. Ideal for chocolate lovers seeking a sophisticated dessert with a fruity twist.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 27-30 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Chocolate Batter

• 1 cup semisweet chocolate chips (about 170g)
• 1/2 cup unsalted butter (113g), cut into pieces
• 2 large eggs
• 1/2 cup granulated sugar (100g)

Filling

• Fresh raspberries, about 15-20 (one per cupcake)

Instructions

1. Prepare the Chocolate Batter: In a microwave-safe bowl or double boiler, melt the chocolate chips and butter together until smooth and glossy. Allow the mixture to cool slightly. In a separate bowl, whisk the eggs and sugar vigorously until pale and slightly thickened. Gently fold the melted chocolate mixture into the eggs and sugar, combining until smooth and homogeneous.
2. Fill Cupcake Liners: Line a muffin tin with cupcake liners. Spoon the chocolate batter into each liner, filling them about halfway. Place one fresh raspberry in the center of each filled liner, then cover with a little more chocolate batter to encase the raspberry fully.
3. Bake the Cupcakes: Preheat your oven to 350°F (175°C). Bake the cupcakes for approximately 12-15 minutes, or until the edges are set but the centers remain soft and slightly jiggly, ensuring a molten lava texture inside.
4. Cool and Serve: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack. Serve warm to enjoy the flowing chocolate lava center along with the fresh raspberries.

Notes

• For best results, use fresh, firm raspberries to prevent excess moisture.
• You can experiment with dark or milk chocolate depending on your sweetness preference.
• Serve cupcakes warm to experience the full molten lava effect.
• Leftover cupcakes can be gently reheated in a microwave for 10 seconds.
• Consider dusting with powdered sugar or garnish with extra raspberries before serving for a beautiful presentation.

Keywords: Chocolate lava cupcakes, raspberry chocolate dessert, molten chocolate dessert, chocolate raspberry cupcakes, easy chocolate lava cake