Raspberry Chocolate Lava Cupcakes Recipe
Introduction
Raspberry Chocolate Lava Cupcakes combine rich, molten chocolate centers with a burst of fresh raspberry flavor. These individual treats are perfect for impressing guests or indulging in a decadent dessert at home.
Ingredients
- 4 ounces chocolate
- 1/2 cup unsalted butter
- 2 large eggs
- 12 fresh raspberries
Instructions
- Step 1: Preheat your oven to 425°F (220°C). Melt the chocolate and butter together in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth.
- Step 2: Beat the eggs until pale and slightly thickened, then gently fold in the melted chocolate mixture until combined.
- Step 3: Divide half of the batter evenly between muffin cups lined with paper liners. Place one fresh raspberry in the center of each, then cover with the remaining batter.
- Step 4: Bake for 12-14 minutes until the edges are set but the center remains gooey. Avoid overbaking to keep the molten lava texture.
- Step 5: Remove from the oven and allow to cool for 5 minutes before carefully removing from the muffin tins. Serve warm for the best molten chocolate experience.
Tips & Variations
- Use fresh or frozen raspberries for convenience; just thaw and drain well before using.
- Add a teaspoon of espresso powder to the batter to enhance the chocolate flavor.
- Try replacing raspberries with a small piece of raspberry jam or a different berry for variety.
Storage
Store leftover cupcakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave for 15-20 seconds to restore the molten center before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the batter ahead of time?
You can prepare the batter and refrigerate it for up to 24 hours before baking. Allow it to come to room temperature before baking for best results.
How do I know when the cupcakes are done?
The cupcakes are ready when the edges appear set and slightly firm but the centers still look soft and slightly jiggly. This ensures a gooey, molten center.
PrintRaspberry Chocolate Lava Cupcakes Recipe
Delight in these Raspberry Chocolate Lava Cupcakes, a decadent dessert featuring rich chocolate batter with a gooey molten center and bursting fresh raspberries for a perfect balance of tartness and sweetness.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 6 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Chocolate Lava Cupcakes
- 4 oz semisweet chocolate, chopped
- 1/2 cup (1 stick) unsalted butter
- 2 large eggs
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
Filling
- 1/2 cup fresh raspberries
Instructions
- Prepare the batter: Melt the semisweet chocolate and butter together in a heatproof bowl over simmering water until smooth. In a separate bowl, whisk the eggs and granulated sugar until pale and fluffy, then gently fold in the melted chocolate mixture followed by the flour until just combined.
- Fill cupcake molds: Spoon half of the batter into greased or lined cupcake molds, add 2-3 fresh raspberries into the center of each, and cover with the remaining batter.
- Bake: Preheat the oven to 350°F (175°C) and bake the cupcakes for 12-14 minutes, or until the edges are set but the center remains gooey and molten.
- Cool and serve: Allow the cupcakes to cool for 5 minutes in the pan, then carefully remove and serve warm to enjoy the molten chocolate lava center along with the juicy raspberries.
Notes
- Use fresh raspberries for best flavor and texture.
- Do not overbake, as the lava center needs to remain gooey.
- Line cupcake molds with paper liners for easy removal.
- Serve immediately after baking for the best molten effect.
Keywords: raspberry chocolate lava cupcakes, molten chocolate cupcakes, chocolate raspberry dessert, gooey cupcakes
