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.
Ingredients
Units
Scale
- 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
- 1/4 cup raspberry preserves (or fresh raspberries for a fresher taste)
- Powdered sugar, for dusting
- Fresh raspberries (for garnish, optional)
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