Description
These Decadent Raspberry Chocolate Lava Cupcakes combine the rich, gooey center of chocolate lava cakes with a burst of raspberry preserves, creating a delightful dessert perfect for any occasion. Featuring a tender chocolate cupcake exterior with a molten raspberry-infused chocolate core, these cupcakes are easy to prepare and bake to perfection in under 30 minutes.
Ingredients
Scale
Chocolate Batter
- 1/2 cup unsalted butter, melted
- 6 ounces semi-sweet chocolate, chopped
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
Filling & Garnish
- 1/4 cup raspberry preserves (or fresh raspberries for a fresher taste)
- Powdered sugar, for dusting
- Fresh raspberries (for garnish, optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Grease your muffin tin or line it with cupcake liners. Alternatively, you can butter and flour the cupcake wells to prevent sticking.
- Prepare Chocolate Mixture: Melt the butter and semi-sweet chocolate together in a heatproof bowl over a double boiler, or microwave them in 30-second intervals, stirring each time until smooth and fully combined. Set this mixture aside to cool slightly.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
- Beat Eggs and Sugar: In a large mixing bowl, beat the eggs, egg yolks, and granulated sugar together until the mixture is light, fluffy, and pale in color—about 2 to 3 minutes. Stir in the vanilla extract.
- Combine Ingredients: Gradually fold the dry ingredients into the egg mixture. Then slowly incorporate the melted chocolate-butter mixture, stirring gently until the batter is smooth and uniform.
- Assemble Cupcakes: Spoon a small amount of batter into the bottom of each cupcake well. Add a teaspoon of raspberry preserves or a few fresh raspberries on top of the batter. Cover the raspberry layer with the remaining batter, ensuring it is fully covered.
- Bake: Bake the cupcakes in the preheated oven for 12 to 14 minutes. The edges should be set while the centers remain soft and molten. Take care not to overbake, as the gooey center is the hallmark of these lava cupcakes.
- Cool and Garnish: Let the cupcakes cool in the pan for a few minutes before carefully removing them. Dust each cupcake with powdered sugar and optionally garnish with fresh raspberries before serving.
Notes
- For a fresher fruit flavor, use fresh raspberries instead of preserves in the filling.
- Avoid overbaking to maintain the signature gooey lava center.
- Make sure the chocolate and butter mixture is cooled slightly before combining with eggs to prevent cooking the eggs prematurely.
- Use high-quality semi-sweet chocolate for best flavor results.
- These cupcakes are best enjoyed warm but can be reheated gently before serving.
