Raspberry Chocolate Lava Cupcakes Recipe
Delight in these decadent Raspberry Chocolate Lava Cupcakes featuring a rich molten chocolate center with a burst of fresh raspberry. Perfectly baked with a soft edge and gooey middle, they're an irresistible treat for any chocolate and fruit lover.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cupcakes:
- 4 oz semi-sweet chocolate, chopped
- 1/2 cup unsalted butter
- 2 large eggs
- 2 large egg yolks
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
For Filling and Topping:
- 12 fresh raspberries
- 1/2 cup raspberry preserves
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven and prepare the tin: Preheat your oven to 425°F (220°C). Grease or line a 12-cup muffin tin with paper liners to prevent sticking.
- Melt chocolate and butter: In a heatproof bowl over simmering water or in short bursts in the microwave, gently melt the chopped semi-sweet chocolate and unsalted butter together, stirring until smooth and fully combined. Set aside to cool slightly.
- Whisk eggs, sugar, and salt: In a separate large bowl, vigorously whisk together 2 large eggs, 2 large egg yolks, granulated sugar, and salt until the mixture becomes thick, pale, and frothy, indicating good aeration.
- Combine wet and dry ingredients: Slowly pour the melted chocolate and butter mixture into the egg mixture, whisking gently to combine. Then carefully fold in the all-purpose flour, mixing just until incorporated to maintain a light batter.
- Fill muffin cups: Spoon enough batter into each muffin cup to fill about halfway. Add approximately 1 teaspoon of raspberry preserves into the center and place a fresh raspberry on top of the preserve. Cover with additional batter to nearly fill the cups, making sure to encase the filling.
- Bake: Place the muffin tin in the preheated oven and bake for 10 to 12 minutes. The edges should be set and firm, but the centers stay soft and molten for the lava effect.
- Serve: Remove from the oven and allow cupcakes to cool in the tin for 2-3 minutes. Carefully remove the cupcakes from the tin and serve warm. Optionally dust with powdered sugar for a pretty finish and extra sweetness.
Notes
- Do not overbake; the center should remain gooey for the lava effect.
- You can substitute fresh raspberries with frozen, but thaw and drain well first.
- Use high-quality semi-sweet chocolate for best flavor.
- Make sure to grease your muffin tin or use liners to prevent sticking.
- For a dairy-free alternative, consider using vegan butter and dark chocolate without milk solids.
