Raspberry Chocolate Lava Cupcakes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Combine chocolate with egg mixture: Gradually whisk the melted chocolate and butter mixture into the egg and sugar mixture until fully combined and smooth.
- 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.
- Fill muffin cups: Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full to allow room for rising.
- Bake: Bake in the preheated oven for 12-15 minutes. The cupcake edges should be set, but the center remains slightly soft and molten.
- 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
Find it online: https://foodbylina.com/raspberry-chocolate-lava-cupcakes-recipe/
