Raspberry Chocolate Lava Cupcakes

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Raspberry Chocolate Lava Cupcakes

These Raspberry Chocolate Lava Cupcakes are a luxurious combination of deep chocolate flavor and a warm, gooey raspberry center. With a fudgy, moist cake and a molten middle, they make the perfect indulgence for a romantic dessert, special occasion, or whenever you’re craving a rich, chocolatey treat.

Ingredients

Dry Ingredients:

  • 1 cup all-purpose flour (sifted for a lighter texture)
  • 1/2 cup unsweetened cocoa powder (Dutch-processed for a deeper chocolate flavor)
  • 1/2 teaspoon baking powder (helps with a slight rise but keeps the cupcakes fudgy)
  • 1/4 teaspoon salt (balances the sweetness and enhances the chocolate flavor)

Wet Ingredients:

  • 1/2 cup unsalted butter, melted (adds richness and moisture)
  • 1 cup powdered sugar (finer texture blends well and keeps the cupcakes soft)
  • 2 large eggs (room temperature for better incorporation)
  • 1 teaspoon vanilla extract (brings out the depth of the chocolate flavor)
  • 1/3 cup whole milk (adds moisture and tenderness to the batter)

Filling & Lava Center:

  • 4 ounces dark chocolate, chopped (70% cocoa or higher for a rich, slightly bitter contrast)
  • 1/4 cup raspberry preserves (or fresh raspberries mashed with a little sugar)

Optional Garnishes:

  • Powdered sugar (for dusting)
  • Fresh raspberries (for decoration)
  • Melted chocolate or ganache (for drizzling)

Instructions

Step 1: Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners or lightly grease with butter or nonstick spray.

Step 2: Prepare the Dry Ingredients

In a medium-sized mixing bowl, sift together:

  • Flour
  • Cocoa powder
  • Baking powder
  • Salt

Sifting helps remove any lumps and aerates the mixture, making the cupcakes lighter while still maintaining their fudgy texture.

Step 3: Melt the Butter and Chocolate

In a microwave-safe bowl or using a double boiler, melt:

  • Butter
  • Half of the chopped dark chocolate (2 oz.)

If using a microwave, heat in 20-second intervals, stirring after each, until fully melted and smooth. Allow to cool slightly before moving to the next step.

Step 4: Combine the Wet Ingredients

In a large mixing bowl, whisk together:

  • Melted butter and chocolate mixture
  • Powdered sugar

Whisk until smooth and well combined. Then add:

  • Eggs, one at a time, whisking well after each addition.
  • Vanilla extract

Step 5: Add Dry Ingredients and Milk

Slowly fold in the dry ingredients, alternating with milk, until fully combined. The batter will be thick and glossy. Be careful not to overmix, as this can make the cupcakes dense instead of fudgy.

Step 6: Fill the Cupcake Liners

  • Spoon half of the batter into the prepared cupcake liners, filling them about 1/3 full.
  • Place a small teaspoon of raspberry preserves (or fresh mashed raspberries) in the center of each.
  • Add a small square or piece of dark chocolate on top of the raspberry filling.
  • Cover with the remaining chocolate batter, filling the liners about 3/4 full.

Step 7: Bake

Bake in the preheated oven for 12-15 minutes. The edges should be set, but the centers should be slightly soft. Avoid overbaking, as this will cause the lava center to solidify.

Step 8: Cool and Serve

  • Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack.
  • Dust with powdered sugar or drizzle with melted chocolate for an extra decadent finish.
  • Serve warm so the raspberry and chocolate filling remains gooey when you bite into them.

Tips for the Best Raspberry Chocolate Lava Cupcakes

1. Use High-Quality Chocolate

Since chocolate is the star ingredient, opt for a good-quality dark chocolate (70% cocoa or higher). It melts better and enhances the overall flavor.

2. Don’t Overbake

To achieve the perfect lava center, remove the cupcakes from the oven when the edges are firm but the centers are slightly jiggly. They will continue to cook slightly as they sit in the pan.

3. Experiment with Fillings

Instead of raspberry preserves, try filling the cupcakes with:

  • Strawberry or cherry preserves
  • Peanut butter or Nutella
  • Salted caramel sauce

4. Serve with Ice Cream

These cupcakes are extra indulgent when paired with a scoop of vanilla or raspberry ice cream. The contrast between the warm, molten chocolate and the cold ice cream is irresistible!

5. Make Them in Advance

You can prepare the batter ahead of time and refrigerate it for up to 24 hours. When ready to bake, let the batter sit at room temperature for 10-15 minutes before filling the cupcake liners and baking.

Storage & Reheating

Storing Leftovers

  • Store leftover cupcakes in an airtight container at room temperature for 1-2 days.
  • For longer storage, keep them in the refrigerator for up to 5 days, but note that the lava center will firm up.

Reheating for the Lava Effect

To reheat and restore the molten center:

  • Microwave for 10-15 seconds before serving.
  • Warm in a 350°F oven for 5 minutes if you prefer oven heating.

Final Thoughts

These Raspberry Chocolate Lava Cupcakes are the perfect way to satisfy your chocolate cravings while adding a delightful fruity twist. With their rich flavor, gooey raspberry center, and soft molten chocolate, they’re sure to impress!

Would you like any modifications, such as a gluten-free or keto-friendly version?

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