Chocolate lovers, rejoice! These raspberry chocolate lava cupcakes combine the rich, molten goodness of chocolate with the tangy sweetness of raspberries. This easy-to-follow recipe is perfect for impressing guests or treating yourself to a luxurious dessert.
Ingredients
For the Cupcakes:
- 1 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter
- 2 large eggs
- 2 large egg yolks
- 1/3 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 12 fresh raspberries
For the Topping:
- Powdered sugar (for dusting)
- Whipped cream or vanilla ice cream (optional)
- Extra raspberries for garnish
Equipment
- 12-cup muffin tin
- Mixing bowls
- Hand or stand mixer
- Double boiler or microwave-safe bowl
Instructions
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). Grease or line a 12-cup muffin tin with cupcake liners.
Step 2: Melt the Chocolate and Butter
In a double boiler or microwave-safe bowl, melt the chocolate chips and butter together. Stir until smooth and set aside to cool slightly.
Step 3: Whisk the Eggs and Sugar
In a mixing bowl, whisk together the eggs, egg yolks, and sugar until light and fluffy.
Step 4: Combine Wet and Dry Ingredients
Gently fold the melted chocolate mixture into the egg mixture. Sift in the flour and salt, and mix until just combined. Stir in the vanilla extract.
Step 5: Assemble the Cupcakes
Spoon half the batter into the prepared muffin tin. Place one fresh raspberry in the center of each cupcake, then cover with the remaining batter.
Step 6: Bake
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are slightly jiggly.
Step 7: Cool and Serve
Allow the cupcakes to cool in the tin for 5 minutes before removing them. Dust with powdered sugar and top with whipped cream or vanilla ice cream, if desired. Garnish with extra raspberries.
Tips
- Use high-quality chocolate for the best flavor.
- Serve warm for the ultimate molten center. Reheat in the microwave for 10-15 seconds if needed.
- For a citrusy twist, add a teaspoon of orange zest to the batter.
These raspberry chocolate lava cupcakes are the perfect fusion of rich chocolate and tart raspberries. Whether for a romantic evening, a party, or a simple indulgence, this recipe guarantees a dessert that will wow everyone. Serve them warm and watch as the molten chocolate center oozes out for a truly irresistible treat!
Irresistible Raspberry Chocolate Lava Cupcakes Recipe!
Equipment
- 12-cup muffin tin
- Mixing bowls
- Hand or stand mixer
- Double boiler or microwave-safe bowl
Ingredients
- For the Cupcakes:
- 1 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter
- 2 large eggs
- 2 large egg yolks
- 1/3 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 12 fresh raspberries
- For the Topping:
- Powdered sugar for dusting
- Whipped cream or vanilla ice cream optional
- Extra raspberries for garnish
Instructions
- Step 1: Preheat the Oven
- Preheat your oven to 425°F (220°C). Grease or line a 12-cup muffin tin with cupcake liners.
- Step 2: Melt the Chocolate and Butter
- In a double boiler or microwave-safe bowl, melt the chocolate chips and butter together. Stir until smooth and set aside to cool slightly.
- Step 3: Whisk the Eggs and Sugar
- In a mixing bowl, whisk together the eggs, egg yolks, and sugar until light and fluffy.
- Step 4: Combine Wet and Dry Ingredients
- Gently fold the melted chocolate mixture into the egg mixture. Sift in the flour and salt, and mix until just combined. Stir in the vanilla extract.
- Step 5: Assemble the Cupcakes
- Spoon half the batter into the prepared muffin tin. Place one fresh raspberry in the center of each cupcake, then cover with the remaining batter.
- Step 6: Bake
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are slightly jiggly.
- Step 7: Cool and Serve
- Allow the cupcakes to cool in the tin for 5 minutes before removing them. Dust with powdered sugar and top with whipped cream or vanilla ice cream, if desired. Garnish with extra raspberries.
Leave a Reply