Chocolate lovers, get ready to fall head over heels for these Raspberry Chocolate Lava Cupcakes! These rich, indulgent cupcakes have a molten chocolate center that oozes out with every bite, paired perfectly with the tart sweetness of raspberries. Whether you’re hosting a dinner party, celebrating a special occasion, or just craving a luxurious treat, these cupcakes are guaranteed to impress.
Ingredients
For the Cupcakes:
- 1/2 cup unsalted butter, chopped
- 4 oz semi-sweet chocolate, chopped
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
For the Raspberry Filling:
- 1/2 cup fresh raspberries
- 1 tablespoon sugar (optional, to sweeten)
For Garnish:
- Fresh raspberries
- Powdered sugar or cocoa powder (optional)
Equipment
- Muffin tin
- Muffin liners
- Mixing bowls
- Microwave-safe bowl or double boiler
- Whisk or electric mixer
Instructions
- Preheat Oven and Prepare Tin:
Preheat your oven to 425°F (220°C). Line a muffin tin with cupcake liners and lightly grease them to prevent sticking. - Make the Chocolate Batter:
In a microwave-safe bowl or double boiler, melt the butter and chopped chocolate together, stirring until smooth. Set aside to cool slightly.
In a mixing bowl, whisk together the sugar, eggs, and vanilla extract until light and fluffy. Slowly add the melted chocolate mixture and mix until combined.
Fold in the flour and salt just until no streaks remain. Be careful not to overmix. - Prepare the Raspberry Filling:
In a small bowl, mash the raspberries with a fork. If desired, add 1 tablespoon of sugar to sweeten. - Assemble the Cupcakes:
Fill each muffin liner halfway with the chocolate batter. Add a small spoonful of raspberry filling in the center of each, then top with more chocolate batter until the liner is about 3/4 full. - Bake:
Bake the cupcakes for 10–12 minutes, or until the edges are set but the centers are still soft. The tops may crack slightly, which is normal. - Cool Slightly and Serve:
Allow the cupcakes to cool in the pan for 5 minutes before carefully removing them. Serve warm for the best gooey lava effect. - Garnish:
Dust with powdered sugar or cocoa powder, and top with a fresh raspberry for an elegant finish.
Tips for Success
- Don’t overbake the cupcakes; the centers should remain molten for the lava effect.
- For a more intense chocolate flavor, use dark chocolate instead of semi-sweet.
- Serve these cupcakes with a scoop of vanilla ice cream for an extra indulgent dessert.
- You can prepare the batter ahead of time and refrigerate it for up to 24 hours. Just bring it to room temperature before baking.
These Raspberry Chocolate Lava Cupcakes are the perfect marriage of rich, molten chocolate and vibrant raspberry flavor. They’re elegant enough for a romantic dinner yet simple enough to whip up for a cozy night in. One bite and you’ll be hooked on this irresistible delight!
Raspberry Chocolate Lava Cupcakes: An Irresistible Delight!
Decadent Raspberry Chocolate Lava Cupcakes with gooey chocolate centers and a burst of tangy raspberry. The ultimate dessert for chocolate lovers and berry fans alike!
Equipment
- Muffin tin
- Muffin liners
- Mixing bowls
- Microwave-safe bowl or double boiler
- Whisk or electric mixer
Ingredients
- For the Cupcakes:
- 1/2 cup unsalted butter chopped
- 4 oz semi-sweet chocolate chopped
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- For the Raspberry Filling:
- 1/2 cup fresh raspberries
- 1 tablespoon sugar optional, to sweeten
- For Garnish:
- Fresh raspberries
- Powdered sugar or cocoa powder optional
Instructions
- Preheat Oven and Prepare Tin:
- Preheat your oven to 425°F (220°C). Line a muffin tin with cupcake liners and lightly grease them to prevent sticking.
- Make the Chocolate Batter:
- In a microwave-safe bowl or double boiler, melt the butter and chopped chocolate together, stirring until smooth. Set aside to cool slightly.
- In a mixing bowl, whisk together the sugar, eggs, and vanilla extract until light and fluffy. Slowly add the melted chocolate mixture and mix until combined.
- Fold in the flour and salt just until no streaks remain. Be careful not to overmix.
- Prepare the Raspberry Filling:
- In a small bowl, mash the raspberries with a fork. If desired, add 1 tablespoon of sugar to sweeten.
- Assemble the Cupcakes:
- Fill each muffin liner halfway with the chocolate batter. Add a small spoonful of raspberry filling in the center of each, then top with more chocolate batter until the liner is about 3/4 full.
- Bake:
- Bake the cupcakes for 10–12 minutes, or until the edges are set but the centers are still soft. The tops may crack slightly, which is normal.
- Cool Slightly and Serve:
- Allow the cupcakes to cool in the pan for 5 minutes before carefully removing them. Serve warm for the best gooey lava effect.
- Garnish:
- Dust with powdered sugar or cocoa powder, and top with a fresh raspberry for an elegant finish.
Leave a Reply