Raspberry Chocolate Lava Cupcakes Recipe

Introduction

These Raspberry Chocolate Lava Cupcakes combine rich, molten chocolate with bursts of fresh raspberry flavor. Perfectly portioned and beautifully gooey, they make an impressive yet simple dessert for any occasion.

Ingredients

• 6 ounces semi-sweet chocolate chips
• 6 tablespoons unsalted butter
• 2 large eggs
• 2 large egg yolks
• 1/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/2 cup fresh raspberries, plus more for garnish
• Powdered sugar, for dusting (optional)

Instructions

1. Step 1: Preheat the oven to 425°F (220°C). Grease and flour 6 muffin cups to prevent sticking.
2. Step 2: In a heatproof bowl set over simmering water (or in the microwave), melt the chocolate chips and butter together, stirring until smooth. Remove from heat and let cool slightly.
3. Step 3: In a separate bowl, whisk the eggs, egg yolks, and sugar until the mixture is pale and slightly thickened. Gradually whisk in the melted chocolate mixture until combined.
4. Step 4: Gently fold in the flour until just incorporated. Avoid overmixing to keep the batter light. Carefully fold in the 1/2 cup of fresh raspberries.
5. Step 5: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
6. Step 6: Bake for 12 to 15 minutes, or until the edges are set but the centers remain slightly soft. Allow the cupcakes to cool in the tin for 2 minutes before carefully inverting onto a serving plate. Dust with powdered sugar and garnish with additional fresh raspberries if desired. Serve immediately for the best molten effect.

Tips & Variations

• Use room temperature eggs for a smoother batter and better rise.
• Swap fresh raspberries for frozen ones if fresh aren’t available, just thaw briefly and drain excess liquid.
• For an extra decadent twist, add a small square of chocolate in the center before baking for an even gooier core.
• Dust with cocoa powder instead of powdered sugar for a less sweet finish.

Storage

These cupcakes are best enjoyed fresh to enjoy the molten center. If you need to store them, keep them in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave for 15-20 seconds to warm the center before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

You can prepare the batter ahead and refrigerate it for up to 24 hours before baking. Bake just before serving for best texture and molten center.

What if I don’t have fresh raspberries?

Frozen raspberries work well too. Thaw and drain them before folding into the batter to avoid extra moisture that could affect baking.

Raspberry Chocolate Lava Cupcakes Recipe

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Indulge in rich and gooey Raspberry Chocolate Lava Cupcakes featuring a molten chocolate center paired with fresh raspberries. These individual-sized cupcakes combine the decadence of semi-sweet chocolate with the tartness of raspberries, baked to perfection with a soft, molten core that oozes delightfully when served. Perfect for a special dessert or an elegant treat.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Chocolate Mixture

• 6 ounces semi-sweet chocolate chips
• 6 tablespoons unsalted butter

Batter

• 2 large eggs
• 2 large egg yolks
• 1/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/2 cup fresh raspberries

Garnish

• Powdered sugar (for dusting, optional)
• Additional fresh raspberries (for garnish)

Instructions

1. Preheat and prepare muffin cups: Preheat your oven to 425°F (220°C). Grease and flour 6 muffin cups thoroughly to ensure the cupcakes don’t stick during baking.
2. Melt chocolate and butter: Place semi-sweet chocolate chips and unsalted butter in a heatproof bowl over simmering water (double boiler) or melt gently in the microwave. Stir until smooth and fully combined. Remove from heat and allow it to cool slightly so it doesn’t scramble the eggs in the next step.
3. Whisk eggs and sugar: In a separate bowl, whisk together the 2 large eggs, 2 egg yolks, and 1/4 cup granulated sugar until the mixture is pale in color and slightly thickened. This incorporates air for a lighter texture.
4. Combine chocolate with egg mixture: Gradually whisk the melted chocolate and butter mixture into the egg and sugar mixture until fully combined and smooth.
5. Fold in flour and raspberries: Gently fold 2 tablespoons of all-purpose flour into the batter just until combined. Be careful to avoid overmixing to keep the batter light. Then gently fold in 1/2 cup fresh raspberries, preserving their shape.
6. Fill muffin cups: Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full to allow room for rising.
7. Bake: Bake in the preheated oven for 12-15 minutes. The cupcake edges should be set, but the center remains slightly soft and molten.
8. Cool and serve: Let the cupcakes cool in the tin for 2 minutes before carefully inverting them onto a serving plate. Dust with powdered sugar and garnish with extra fresh raspberries if desired. Serve immediately to enjoy the warm molten center.

Notes

• Be careful not to overbake; the key to lava cupcakes is a slightly underbaked gooey center.
• If fresh raspberries are not available, frozen raspberries can be used but should be thawed and drained well.
• To prevent sticking, greasing and flouring the muffin tins thoroughly is recommended.
• Serve immediately after baking for the best molten effect.
• These cupcakes are best enjoyed warm but can be briefly reheated before serving if needed.

Keywords: Raspberry Chocolate Lava Cupcakes, molten chocolate cupcakes, chocolate raspberry dessert, easy chocolate lava cake, individual lava cakes