Description
Delight in these Raspberry Chocolate Lava Cupcakes featuring a molten chocolate center with a fresh raspberry surprise. Perfect for a decadent dessert, these cupcakes combine rich semisweet and dark chocolate with a gooey center that pairs beautifully with a dusting of powdered sugar or a scoop of vanilla ice cream.
Ingredients
Scale
Chocolate Mixture
- 1/2 cup unsalted butter
- 4 ounces semisweet chocolate (chopped or chips)
- 2 ounces dark chocolate
Batter
- 1/2 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Additional Ingredients
- 12 fresh raspberries
- Powdered sugar for dusting (optional)
- Butter or nonstick spray for greasing
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat the oven to 425°F (218°C) and grease a 12-cup muffin tin or line with cupcake liners to prevent sticking.
- Melt Chocolate and Butter: In a heatproof bowl, melt the butter, semisweet chocolate, and dark chocolate together over a double boiler or microwave in 30-second increments, stirring until smooth and fully combined.
- Mix Eggs and Sugar: In a separate bowl, whisk together the granulated sugar, eggs, and egg yolks until the mixture is light in color and slightly thickened.
- Combine Chocolate and Egg Mixtures: Add the melted chocolate and butter mixture along with the vanilla extract to the egg mixture and whisk until well combined.
- Fold in Dry Ingredients: Gently fold in the all-purpose flour and salt until just combined, taking care not to overmix.
- Fill Muffin Cups and Add Raspberries: Divide the batter evenly, filling each muffin cup about two-thirds full. Press one fresh raspberry into the center of each cup, ensuring it is fully submerged in the batter.
- Bake: Bake for 10–12 minutes, until the edges are set but the centers remain slightly soft and molten.
- Cool and Serve: Remove from the oven and let the cupcakes sit for 1 minute before carefully removing them from the muffin tin. Serve warm, dusted with powdered sugar or topped with vanilla ice cream if desired.
Notes
- Use high-quality dark chocolate for a richer and deeper flavor.
- Batter can be prepared ahead of time and refrigerated for up to 24 hours; bring to room temperature before baking.
- These cupcakes are best enjoyed warm to experience the gooey molten center.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 14g
- Sodium: 70mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 95mg
