Craving a rich, decadent dessert? These Raspberry Chocolate Lava Cupcakes are the ultimate treat for chocolate lovers! With a luscious, gooey chocolate center and a burst of fresh raspberry flavor, they’re a perfect combination of indulgence and sophistication. Whether you’re baking for a special occasion or simply satisfying your sweet tooth, these cupcakes are easy to make and guaranteed to impress. Let’s dive into this irresistible recipe!
Why You Will Love Making This Recipe
- Decadent & Gooey – The molten chocolate center makes every bite heavenly.
- Easy Yet Impressive – Simple ingredients and steps create a dessert that looks gourmet.
- Perfect for Any Occasion – Great for romantic dinners, celebrations, or a personal treat.
- Customizable – Adjust the sweetness, add different berries, or experiment with fillings.
- Quick to Bake – Ready in under 30 minutes from start to finish!
Ingredients
For the Cupcakes:
- ½ cup unsalted butter
- 4 oz dark chocolate, chopped
- 2 eggs
- 2 egg yolks
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- ¼ tsp salt
- ½ tsp vanilla extract
- 6 fresh raspberries
For Garnishing:
- Powdered sugar
- Extra raspberries
- Whipped cream (optional)
Equipment Used
- Mixing bowls
- Hand or stand mixer
- Microwave-safe bowl
- Muffin tin
- Cupcake liners
- Spoon or spatula
Directions & Instructions
- Preheat the Oven – Set your oven to 425°F (220°C) and line a muffin tin with cupcake liners.
- Melt the Chocolate & Butter – In a microwave-safe bowl, melt the butter and chocolate in 30-second intervals, stirring until smooth. Let cool slightly.
- Whisk the Eggs & Sugar – In a separate bowl, beat the eggs, egg yolks, and sugar until light and fluffy.
- Combine Ingredients – Gently fold the melted chocolate mixture into the egg mixture. Add flour, salt, and vanilla extract, stirring until combined.
- Fill the Cupcake Liners – Spoon the batter into the liners, filling each about ¾ full. Press one fresh raspberry into the center of each.
- Bake – Bake for 9-11 minutes until the edges are set but the centers remain gooey.
- Cool & Serve – Let the cupcakes cool for a few minutes, then dust with powdered sugar and garnish with extra raspberries. Enjoy warm!
Nutritional Information
Per serving (1 cupcake):
- Calories: 250
- Fat: 14g
- Carbohydrates: 28g
- Protein: 4g
- Sugar: 18g
Nutritional values may vary based on ingredients used.
Prep Time and Cook Time
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Variations
- White Chocolate Version – Swap dark chocolate for white chocolate for a creamier taste.
- Nutty Twist – Add chopped hazelnuts or almonds for extra crunch.
- Spiced Chocolate – Mix in a pinch of cinnamon or chili powder for a unique kick.
- Extra Berry Filling – Add a small spoonful of raspberry jam in the center for even more fruity flavor.
Frequently Asked Questions
1. Can I make these cupcakes ahead of time?
Yes! Store them in an airtight container and reheat in the microwave for 10-15 seconds before serving.
2. How do I ensure the center stays gooey?
Be careful not to overbake. The edges should be set while the middle remains slightly jiggly.
3. Can I use frozen raspberries?
Yes, but thaw and drain them first to prevent excess moisture in the batter.
Pro Tips By Elisa
- Use high-quality chocolate – The better the chocolate, the richer the flavor.
- Don’t overmix the batter – Gently fold ingredients to maintain the right texture.
- Grease the muffin tin well – If not using liners, ensure easy release by buttering and dusting with cocoa powder.
- Serve immediately – These cupcakes taste best warm with the gooey center intact.
Serving Suggestions
These Raspberry Chocolate Lava Cupcakes are best enjoyed fresh and warm. Pair them with:
- Vanilla Ice Cream – A classic combination for extra indulgence.
- Espresso or Coffee – Complements the deep chocolate flavor.
- Fresh Berries – Adds a refreshing contrast.
Raspberry Chocolate Lava Cupcakes
Indulge in these raspberry chocolate lava cupcakes! Rich, gooey, and bursting with flavor, they’re perfect for any chocolate lover.
Equipment
- Mixing bowls
- Hand or stand mixer
- Microwave-safe bowl
- Muffin tin
- Cupcake liners
- Spoon or spatula
Ingredients
- For the Cupcakes:
- ½ cup unsalted butter
- 4 oz dark chocolate chopped
- 2 eggs
- 2 egg yolks
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- ¼ tsp salt
- ½ tsp vanilla extract
- 6 fresh raspberries
- For Garnishing:
- Powdered sugar
- Extra raspberries
- Whipped cream optional
Instructions
- Preheat the Oven – Set your oven to 425°F (220°C) and line a muffin tin with cupcake liners.
- Melt the Chocolate & Butter – In a microwave-safe bowl, melt the butter and chocolate in 30-second intervals, stirring until smooth. Let cool slightly.
- Whisk the Eggs & Sugar – In a separate bowl, beat the eggs, egg yolks, and sugar until light and fluffy.
- Combine Ingredients – Gently fold the melted chocolate mixture into the egg mixture. Add flour, salt, and vanilla extract, stirring until combined.
- Fill the Cupcake Liners – Spoon the batter into the liners, filling each about ¾ full. Press one fresh raspberry into the center of each.
- Bake – Bake for 9-11 minutes until the edges are set but the centers remain gooey.
- Cool & Serve – Let the cupcakes cool for a few minutes, then dust with powdered sugar and garnish with extra raspberries. Enjoy warm!
Notes
Use high-quality chocolate – The better the chocolate, the richer the flavor.
Don’t overmix the batter – Gently fold ingredients to maintain the right texture.
Grease the muffin tin well – If not using liners, ensure easy release by buttering and dusting with cocoa powder.
Serve immediately – These cupcakes taste best warm with the gooey center intact.