Irresistible Raspberry Chocolate Lava Cupcakes Recipe!
Indulge in these rich and gooey raspberry chocolate lava cupcakes. A decadent dessert with a molten chocolate center and a hint of fruity sweetness—perfect for any occasion!
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.