Looking for a dessert that’s equal parts indulgent and stunning? These Raspberry Chocolate Lava Cupcakes offer the best of both worlds. With a rich, fudgy chocolate cake and a gooey raspberry center, these cupcakes are a showstopper. Perfect for special occasions or when you just need a little indulgence, they’re sure to leave everyone craving more.
Ingredients
For the Cupcakes:
- 1 cup semi-sweet or dark chocolate chips
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Raspberry Filling:
- 1/2 cup fresh raspberries (or raspberry jam)
- 2 tablespoons granulated sugar
For the Topping (optional):
- Powdered sugar, for dusting
- Fresh raspberries, for garnish
Equipment
- 6-cup muffin tin
- Muffin liners
- Microwave-safe bowl
- Mixing bowls
- Spoon or piping bag
Instructions
- Preheat Oven and Prepare the Tin:
Preheat your oven to 350°F (175°C). Line a muffin tin with muffin liners or grease the cups lightly. - Prepare the Raspberry Filling:
In a small saucepan, heat the raspberries and sugar over medium heat until the raspberries break down and become syrupy (about 5–7 minutes). If using jam, skip this step and simply spoon it directly into the cupcakes. Let the raspberry mixture cool. - Melt the Chocolate and Butter:
In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second intervals, stirring between each, until smooth and fully melted. Let it cool slightly. - Make the Cupcake Batter:
In a separate bowl, beat the eggs and sugar together until fluffy. Add the melted chocolate mixture, flour, vanilla extract, and salt, and mix until just combined. The batter will be thick. - Assemble the Cupcakes:
Spoon a small amount of cupcake batter into the bottom of each muffin liner (about 1 tablespoon).
Add a teaspoon of the cooled raspberry filling in the center of each cupcake. Top with more cupcake batter to fully cover the raspberry filling. - Bake:
Bake the cupcakes for 12–15 minutes, or until the edges are set but the center is still slightly soft. Be careful not to overbake, as the lava effect comes from the gooey center. - Cool and Serve:
Let the cupcakes cool for a few minutes before carefully removing them from the tin. Dust with powdered sugar and garnish with fresh raspberries if desired. Serve warm to enjoy the molten raspberry chocolate center.
Tips for Success
- For a more intense raspberry flavor, use a raspberry jam that’s not overly sweet.
- Ensure that the raspberry filling is cooled slightly before adding it to prevent it from melting the batter.
- If you’re making these ahead of time, store the cupcakes in an airtight container and reheat in the microwave for a few seconds to revive the gooey center.
Raspberry Chocolate Lava Cupcakes are the perfect fusion of rich chocolate and tangy raspberry in one irresistible package. Whether you’re treating yourself or hosting a special occasion, these cupcakes will wow your guests and satisfy any chocolate lover’s cravings. Get ready for the perfect, molten-center dessert experience!
Raspberry Chocolate Lava Cupcakes: An Irresistible Delight!
Indulge in the perfect combination of rich chocolate and tangy raspberry with these Raspberry Chocolate Lava Cupcakes. A decadent treat with a gooey, molten center that’s sure to impress!
Equipment
- 6-cup muffin tin
- Muffin liners
- Microwave-safe bowl
- Mixing bowls
- Spoon or piping bag
Ingredients
- For the Cupcakes:
- 1 cup semi-sweet or dark chocolate chips
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- For the Raspberry Filling:
- 1/2 cup fresh raspberries or raspberry jam
- 2 tablespoons granulated sugar
- For the Topping optional:
- Powdered sugar for dusting
- Fresh raspberries for garnish
Instructions
- Preheat Oven and Prepare the Tin:
- Preheat your oven to 350°F (175°C). Line a muffin tin with muffin liners or grease the cups lightly.
- Prepare the Raspberry Filling:
- In a small saucepan, heat the raspberries and sugar over medium heat until the raspberries break down and become syrupy (about 5–7 minutes). If using jam, skip this step and simply spoon it directly into the cupcakes. Let the raspberry mixture cool.
- Melt the Chocolate and Butter:
- In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second intervals, stirring between each, until smooth and fully melted. Let it cool slightly.
- Make the Cupcake Batter:
- In a separate bowl, beat the eggs and sugar together until fluffy. Add the melted chocolate mixture, flour, vanilla extract, and salt, and mix until just combined. The batter will be thick.
- Assemble the Cupcakes:
- Spoon a small amount of cupcake batter into the bottom of each muffin liner (about 1 tablespoon).
- Add a teaspoon of the cooled raspberry filling in the center of each cupcake. Top with more cupcake batter to fully cover the raspberry filling.
- Bake:
- Bake the cupcakes for 12–15 minutes, or until the edges are set but the center is still slightly soft. Be careful not to overbake, as the lava effect comes from the gooey center.
- Cool and Serve:
- Let the cupcakes cool for a few minutes before carefully removing them from the tin. Dust with powdered sugar and garnish with fresh raspberries if desired. Serve warm to enjoy the molten raspberry chocolate center.
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