Description
These Raspberry Chocolate Lava Cupcakes are rich, fudgy, and irresistibly gooey! Made with decadent dark chocolate and filled with a luscious raspberry-infused molten center, these cupcakes are perfect for special occasions, date nights, or whenever you crave a little indulgence.
Ingredients
Units
Scale
For the Chocolate Cupcakes:
- 1/2 cup (115g) unsalted butter
- 4 oz (115g) dark chocolate (70% cocoa or higher)
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup (40g) all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1/4 tsp salt
For the Raspberry Lava Filling:
- 1/2 cup (70g) fresh or frozen raspberries
- 2 tbsp sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch (mixed with 1 tsp water)
For Garnish (Optional):
- Fresh raspberries
- Powdered sugar
- Melted chocolate drizzle
Instructions
1. Prepare the Raspberry Filling
- In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook for 5 minutes, stirring occasionally, until raspberries break down.
- Stir in the cornstarch mixture and cook for 1-2 more minutes until slightly thickened.
- Strain through a fine-mesh sieve to remove seeds (optional). Let cool completely.
2. Make the Chocolate Cupcake Batter
- Preheat oven to 375°F (190°C). Grease or line a 6-cup muffin tin (or double the recipe for 12 cupcakes).
- Melt butter and chocolate together in a heatproof bowl over a double boiler (or microwave in 20-second intervals, stirring each time).
- Whisk in sugar, eggs, and vanilla until smooth.
- Sift in flour, cocoa powder, and salt, then gently fold until combined.
3. Assemble & Bake
- Fill each cupcake liner halfway with chocolate batter.
- Spoon 1 teaspoon of the raspberry filling into the center of each.
- Cover with the remaining chocolate batter.
- Bake for 10-12 minutes until edges are set but centers are still soft.
4. Serve & Enjoy
- Let cupcakes cool for 5 minutes, then remove from the tin.
- Dust with powdered sugar, drizzle with melted chocolate, and top with fresh raspberries.
- Serve warm for the best molten lava effect!
Notes
- For extra gooey centers, slightly underbake the cupcakes.
- Make ahead: Bake and store at room temp, then reheat for 10-15 seconds in the microwave before serving.
- Use high-quality chocolate for the richest flavor!
