Description
These Decadent Raspberry Chocolate Lava Cupcakes feature a rich, gooey chocolate center with a burst of raspberry preserves inside. Perfectly moist and fudgy, these cupcakes combine the intense flavor of semi-sweet chocolate with a tangy fruit surprise, dusted with powdered sugar and garnished with fresh raspberries for an elegant finish.
Ingredients
Scale
Chocolate Batter
- 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
Filling and Garnish
- 1/4 cup raspberry preserves (or fresh raspberries for a fresher taste)
- Powdered sugar, for dusting
- Fresh raspberries (for garnish, optional)
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C). Grease a muffin tin or line it with cupcake liners. Alternatively, butter and flour the cupcake wells to prevent sticking.
- Melt Butter and Chocolate: In a heatproof bowl, melt the unsalted butter and chopped semi-sweet chocolate together. Use a double boiler or microwave in 30-second intervals, stirring frequently until smooth. Set aside to cool slightly.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, cocoa powder, baking powder, and salt to ensure even distribution of the leavening and cocoa.
- Whisk Eggs and Sugar: In a large bowl, beat the eggs, egg yolks, and granulated sugar until the mixture becomes light and fluffy, which typically takes 2 to 3 minutes. Stir in the vanilla extract for flavor.
- Combine Ingredients: Gradually fold the dry ingredient mixture into the egg and sugar mixture. Then, pour the cooled melted chocolate and butter mixture into the batter and gently stir until the batter is smooth and well combined.
- Assemble Cupcakes: Spoon a small amount of batter into the bottom of each cupcake well. Add a teaspoon of raspberry preserves or a few fresh raspberries on top of the batter in each well. Cover the raspberry layer with the remaining batter to enclose the filling.
- Bake: Bake the cupcakes in the preheated oven for 12 to 14 minutes. The edges should be set while the centers remain soft and gooey. Be careful not to overbake as you want the signature molten center.
- Cool and Garnish: Let the cupcakes cool for a few minutes before carefully removing them from the tin. Dust the tops with powdered sugar and garnish with fresh raspberries if desired. Serve warm for the best molten lava effect.
Notes
- For a fresher taste, use fresh raspberries instead of preserves.
- Do not overbake to retain the gooey lava center.
- Ensure the melted chocolate is not too hot before mixing to avoid cooking the eggs.
- Use a toothpick tested just at the edges to check doneness, the center should still be soft.
- Can be served with vanilla ice cream or whipped cream for an extra indulgent dessert.
