Raspberry Chocolate Lava Cupcakes – Decadent Dessert

These Raspberry Chocolate Lava Cupcakes are indulgent, rich, and perfect for chocolate lovers. The fudgy cupcakes hide a gooey molten chocolate center with a hint of raspberry, making each bite heavenly. Quick to bake and visually stunning, they’re perfect for dinner parties, holidays, or a romantic treat.

Why You’ll Love This Recipe

• Gooey chocolate center in every cupcake
• Fruity raspberry twist adds brightness
• Perfectly portioned for individual servings
• Quick to make and impressive for guests
• Easy to prepare ahead and bake when needed

Ingredients

• 1/2 cup unsalted butter (plus extra for greasing)
• 4 ounces semi-sweet chocolate, chopped
• 1/2 cup granulated sugar
• 2 large eggs
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup all-purpose flour
• 6 fresh raspberries (one per cupcake)
• Optional garnish: powdered sugar or additional raspberries

Step-by-Step Instructions

1. Preheat oven to 425°F and grease a 6-cup muffin pan or line with silicone cups.
2. Melt butter and chocolate together in a heatproof bowl over simmering water or in microwave, stirring until smooth.
3. In a separate bowl, whisk together eggs, egg yolks, sugar, and vanilla until slightly thickened.
4. Gently fold melted chocolate mixture into egg mixture.
5. Sift in flour and salt, and fold until just combined.
6. Divide batter evenly among muffin cups.
7. Place one raspberry in the center of each cupcake, gently pressing it into the batter.
8. Bake for 12–14 minutes until the edges are set but centers are soft.
9. Let cupcakes cool for 2–3 minutes, then carefully invert onto plates.
10. Dust with powdered sugar and garnish with extra raspberries. Serve immediately.

Tips & Variations

• Use frozen raspberries if fresh aren’t available, thaw first
• Substitute semi-sweet chocolate with dark or milk chocolate for variation
• Add a teaspoon of instant espresso to enhance chocolate flavor
• Serve with a scoop of vanilla ice cream for extra indulgence
• Make mini versions using a mini muffin pan for bite-sized treats

Storage & Freezer Instructions

• Best served immediately for molten center effect
• Store at room temperature for up to 1 day in airtight container
• Reheat gently in microwave for 10–15 seconds to soften centers if needed
• Not recommended for freezing due to delicate molten texture
• For parties, prepare batter in advance and bake before serving

Serving & Pairing Ideas

• Serve with fresh raspberries or strawberries
• Drizzle with raspberry coulis or chocolate sauce
• Pair with a scoop of vanilla or raspberry ice cream
• Garnish with mint leaves for presentation

Frequently Asked Questions

Can I make this recipe dairy-free?

Yes, substitute butter with plant-based margarine and use dairy-free chocolate.

Can I use frozen raspberries?

Yes, thaw before placing in the center to avoid excess moisture.

How do I ensure a gooey center?

Do not overbake; edges should be set but center soft.

Can this be made ahead of time?

You can prepare batter in advance and bake just before serving for the molten effect.

Ready to Make It?

These Raspberry Chocolate Lava Cupcakes are the ultimate indulgence, combining rich chocolate and fresh raspberries. Perfect for dessert lovers and special occasions alike. Save this recipe for an unforgettable, gooey treat.

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• Chocolate Sugar Cookies – Soft, chewy, and perfectly chocolatey.

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