Description
Decadent Raspberry Chocolate Lava Cupcakes combine rich, gooey chocolate centers with a burst of tangy raspberry flavor. These delightful cupcakes are baked to perfection with a molten core, then dusted with powdered sugar and garnished with fresh raspberries for an elegant dessert that’s sure to impress.
Ingredients
Scale
Chocolate Batter
- 1/2 cup unsalted butter, melted
- 6 ounces semi-sweet chocolate, chopped
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
Filling and Garnish
- 1/4 cup raspberry preserves (or fresh raspberries for a fresher taste)
- Powdered sugar, for dusting
- Fresh raspberries (for garnish, optional)
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 425°F (220°C). Grease a muffin tin or line it with cupcake liners, or alternatively butter and flour each cupcake well to prevent sticking.
- Melt butter and chocolate: In a heatproof bowl, melt the unsalted butter and chopped semi-sweet chocolate together using a double boiler or microwave in 30-second bursts, stirring between intervals until smooth. Set aside to cool slightly.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until evenly mixed.
- Beat eggs and sugar: In a large mixing bowl, beat the eggs, egg yolks, and granulated sugar using an electric mixer until the mixture is light, fluffy, and pale in color, about 2 to 3 minutes. Stir in the vanilla extract to incorporate fully.
- Mix batter: Gradually fold the dry ingredients into the egg mixture carefully, then gently mix in the melted chocolate and butter until the batter is smooth and evenly combined.
- Assemble cupcakes: Spoon a small amount of batter into each cupcake well, then add a teaspoon of raspberry preserves or a few fresh raspberries in the center. Top with the remaining batter, ensuring the raspberry layer is fully covered.
- Bake: Place the cupcake tin in the preheated oven and bake for 12-14 minutes. The cupcakes are done when the edges are set but the center remains soft and gooey. Avoid overbaking to maintain the lava texture.
- Cool and serve: Let the cupcakes cool in the tin for a few minutes before gently removing them. Dust the tops with powdered sugar and garnish with fresh raspberries to enhance presentation and flavor.
Notes
- Use fresh raspberries for a vibrant, natural burst of flavor or raspberry preserves for convenience.
- Do not overbake; the signature gooey center is what makes these cupcakes special.
- Double boiler method helps prevent burning chocolate when melting.
- For easier cleanup, line your muffin tin with cupcake liners.
- Allow the cupcakes to cool slightly before removing to avoid breaking.
