If you love decadent desserts, these Raspberry Chocolate Lava Cupcakes are about to steal your heart. With a rich, molten chocolate center and a burst of tart raspberry flavor, they’re the perfect treat for any occasion. Whether you’re celebrating something special or just indulging a sweet craving, these cupcakes are as easy to make as they are impressive.

Why You’ll Love This Recipe?

These cupcakes combine the best of both worlds—gooey chocolate lava cakes and soft, fluffy cupcakes. The raspberry adds a tangy twist that cuts through the richness, creating a balanced dessert you can’t resist. They’re quick to bake, look fancy enough for dinner parties, and taste like they came from a bakery.

Ingredients

Here’s a sneak peek at what you’ll need:

Semi-sweet chocolate (for that perfect molten center)
Unsalted butter
Granulated sugar and powdered sugar
Eggs and egg yolks
All-purpose flour
Fresh or frozen raspberries
A pinch of salt and vanilla extract

Check the recipe card below for the full ingredient list and measurements.

Directions

Melting the Chocolate and Butter

In a heatproof bowl, melt the chocolate and butter together over a double boiler or in the microwave, stirring until smooth and glossy. Let it cool slightly.

Mixing the Batter

Whisk the eggs, egg yolks, and sugar until light and frothy. Slowly fold in the melted chocolate mixture, followed by the vanilla extract and a pinch of salt. Gently stir in the flour just until combined.

Prepping the Raspberries

If using fresh raspberries, rinse and pat them dry. If using frozen, make sure they’re thawed and drained to avoid extra moisture in the batter.

Filling the Cupcake Tins

Preheat your oven to 425°F (220°C) and grease a cupcake tin or line it with parchment cups. Spoon a bit of batter into each cup, place a raspberry or two in the center, then top with more batter until about ¾ full.

Baking

Bake for 10–12 minutes, just until the edges are set but the center is still slightly jiggly. Remove from the oven and let the cupcakes rest for 5 minutes before carefully removing them from the tin.

Garnishing

Dust the cupcakes with powdered sugar, add a fresh raspberry on top, or drizzle with melted chocolate for an extra touch.

Expert Tips and Tricks

Use high-quality chocolate for the best flavor and gooey texture.
Be careful not to overbake—keeping the center slightly underdone is the key to a molten lava texture.
If you don’t have fresh raspberries, frozen ones work just as well. Just ensure they’re well-drained.

Recipe Variations and Possible Substitutions

Swap raspberries for cherries or strawberries for a different fruity twist.
Add a splash of raspberry liqueur to the batter for an adult-friendly dessert.
Sprinkle the batter with mini chocolate chips for extra gooeyness.

Serving and Pairing Suggestions

Serve these cupcakes warm with a scoop of vanilla ice cream or a dollop of whipped cream. For an elegant presentation, drizzle raspberry sauce or chocolate ganache on the plate. Pair them with a glass of red wine, like Merlot or Pinot Noir, or a hot cup of coffee for a cozy pairing.

Storage and Reheating Tips

Store leftover cupcakes in an airtight container in the fridge for up to three days. To reheat, pop one in the microwave for 10–15 seconds to bring back the gooey lava center. These cupcakes are best enjoyed warm, so reheating is key.

FAQs

1. Can I make these cupcakes ahead of time?
Yes, you can prepare the batter and refrigerate it for up to 24 hours. Bake just before serving for the best molten texture.

2. What if I don’t have cupcake tins?
You can use ramekins instead. Just adjust the baking time slightly as needed.

3. Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour.

4. Can I freeze these cupcakes?
Yes, freeze the unbaked cupcakes in the tins, then bake them directly from frozen. Just add a couple of extra minutes to the baking time.

Conclusion

These Raspberry Chocolate Lava Cupcakes are the ultimate treat for chocolate lovers. With their ooey-gooey centers and bursts of raspberry flavor, they’re sure to impress anyone lucky enough to try them. Whether you’re making them for a dinner party, Valentine’s Day, or just because, they’re a dessert worth savoring.

Decadent Raspberry Chocolate Lava Cupcakes: A Sweet Explosion

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Author: Jake
Prep Time: 15 minutes
Cook Time: 12-14 minutes
Total Time: 30 minutes
Yield: 7 servings (add 2 extra servings for 8 servings total) 1x
Category: Dessert
Method: Baking
Cuisine: American, French-inspired
Diet: Vegetarian

Print Recipe

Description

These Raspberry Chocolate Lava Cupcakes are the ultimate indulgence for dessert lovers. A rich, warm chocolate cupcake with a gooey, molten center filled with sweet raspberry preserves makes for the perfect treat. These lava cupcakes are a great way to impress guests at any gathering or enjoy a little luxury on a cozy night in.

Instructions

Preheat the oven to 425°F (220°C). Grease and flour 6 muffin cups in a muffin tin.
In a microwave-safe bowl, melt the butter and semi-sweet chocolate together, stirring every 30 seconds until smooth and fully melted.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In another bowl, beat the eggs, egg yolks, and granulated sugar until thick and pale, about 3-4 minutes. Stir in the melted chocolate mixture and vanilla extract.
Gradually fold in the dry ingredients until combined.
Spoon a small amount of batter into each muffin cup, filling each about halfway. Add a teaspoon of raspberry preserves in the center of each. Then, cover the preserves with the remaining batter, filling the muffin cups almost to the top.
Bake for 12-14 minutes, or until the edges are set but the center is still slightly jiggly.
Let the cupcakes cool for 2 minutes before gently running a knife around the edges and turning them out onto a plate.
Dust the cupcakes with powdered sugar and garnish with fresh raspberries, if desired. Serve immediately while warm for the best molten effect.

Notes

The key to the lava center is not overbaking the cupcakes. Keep an eye on them, and once the edges are set but the center is still soft, take them out.
If you prefer a tangier taste, you can mix fresh raspberries with the preserves.
These cupcakes are best served immediately for the lava effect but can be stored in the fridge and reheated in the microwave for 20-30 seconds.

Nutrition

Serving Size: 1 cupcake
Calories: 380
Sugar: 33g
Sodium: 105mg
Fat: 23g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 5g
Cholesterol: 125mg