Raspberry chocolate lava cupcakes are rich, decadent treats with a molten chocolate center infused with fresh raspberries. These indulgent cupcakes combine the deep flavors of dark chocolate with the tart sweetness of raspberries, making them the perfect dessert for special occasions or whenever you crave a luxurious treat.

Why You’ll Love This Recipe

Molten Chocolate Center – A gooey, rich chocolate lava surprise inside.
Raspberry Twist – Fresh raspberries add a fruity contrast to the dark chocolate.
Easy Yet Impressive – Looks gourmet but is simple to make.
Perfect for Special Occasions – Ideal for date nights, birthdays, or Valentine’s Day.
Make-Ahead Friendly – Batter can be prepared in advance for quick baking.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cupcakes:

½ cup unsalted butter, cubed
4 oz dark chocolate (70% cocoa), chopped
½ cup granulated sugar
2 large eggs
1 egg yolk
½ tsp vanilla extract
¼ cup all-purpose flour
2 tbsp unsweetened cocoa powder
¼ tsp salt

For the Raspberry Filling:

½ cup fresh raspberries (or frozen, thawed)
1 tbsp sugar
1 tsp lemon juice

For Garnish:

Powdered sugar
Fresh raspberries
Chocolate shavings

Directions

Prepare the Raspberry Filling:

Cook the raspberries – In a small saucepan, heat raspberries, sugar, and lemon juice over medium heat until raspberries break down and form a thick sauce (about 5 minutes). Mash lightly and strain to remove seeds if desired. Let cool.

Make the Chocolate Cupcakes:

Preheat the oven – Set to 425°F (220°C). Grease or line a muffin tin with cupcake liners.
Melt butter and chocolate – In a heatproof bowl, melt butter and dark chocolate together over a double boiler or in the microwave (stir every 15 seconds). Let cool slightly.
Whisk eggs and sugar – In a separate bowl, beat eggs, egg yolk, sugar, and vanilla until pale and fluffy.
Combine – Slowly mix the melted chocolate into the egg mixture, stirring continuously.
Add dry ingredients – Sift in flour, cocoa powder, and salt. Fold gently until combined.
Fill the cups – Spoon half the batter into the cupcake liners, add a teaspoon of raspberry filling in the center, and top with the remaining batter.
Bake – Bake for 9-11 minutes until the edges are set but the center is still slightly jiggly.
Cool briefly – Let the cupcakes sit for 2 minutes before removing from the tin.
Garnish and serve – Dust with powdered sugar, add fresh raspberries, and sprinkle with chocolate shavings. Serve warm for the lava effect.

Servings and Timing

Servings: 6 cupcakes
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Variations

Extra Gooey Center – Add a piece of dark chocolate in the center before baking.
White Chocolate Raspberry – Use white chocolate instead of dark for a different twist.
Spiced Chocolate – Add a pinch of cinnamon or chili powder for a hint of warmth.
Dairy-Free – Use coconut oil instead of butter and dairy-free chocolate.
Gluten-Free – Substitute all-purpose flour with almond or gluten-free flour blend.

Storage/Reheating

Storage – Keep in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Freezing – Freeze unbaked batter in cupcake liners for up to a month. Bake directly from frozen, adding 1-2 minutes.
Reheating – Warm in the microwave for 10-15 seconds to restore the molten center.

FAQs

Can I use frozen raspberries?

Yes, thaw them first and strain excess liquid before making the filling.

How do I know when they’re done?

The edges should be firm, but the center should jiggle slightly when shaken.

Can I make these in advance?

Yes, prepare the batter and refrigerate for up to 24 hours before baking.

What type of chocolate works best?

High-quality dark chocolate (70% cocoa) gives the best flavor and texture.

Can I make mini lava cupcakes?

Yes, bake them in a mini muffin tin for about 6-8 minutes.

Do I need a mixer for this recipe?

No, you can whisk everything by hand.

Can I make these without cupcake liners?

Yes, grease the muffin tin well and dust with cocoa powder to prevent sticking.

Can I serve these cold?

They are best served warm for the molten effect, but still delicious at room temperature.

What’s the best way to garnish them?

Powdered sugar, fresh raspberries, and chocolate shavings enhance the presentation.

Can I add liqueur to the batter?

Yes, a splash of raspberry liqueur or espresso enhances the flavors beautifully.

Conclusion

Raspberry chocolate lava cupcakes are an indulgent dessert that combines rich, gooey chocolate with a burst of raspberry flavor. Whether for a romantic occasion, holiday, or a sweet craving, these cupcakes are sure to impress. Enjoy them fresh out of the oven for the ultimate molten chocolate experience!