Raspberry Chocolate Lava Cupcakes are the ultimate indulgence—moist chocolate cupcakes with a gooey, molten raspberry-chocolate center that oozes out with every bite. Perfect for impressing guests or treating yourself! Here’s how to make them:
Raspberry Chocolate Lava Cupcakes Recipe
Ingredients
(Makes 6-8 cupcakes)
- For the Cupcakes:
- 1/2 cup (115g) unsalted butter
- 4 oz (115g) semi-sweet or dark chocolate, chopped
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1 tsp vanilla extract
- 1/4 cup (30g) all-purpose flour
- 1/4 tsp salt
- 1/4 cup (60ml) fresh raspberry puree (see instructions below)
- For the Raspberry Puree:
- 1 cup (125g) fresh or frozen raspberries
- 1-2 tbsp granulated sugar (adjust to taste)
- 1 tsp lemon juice
- For Garnish (Optional):
- Powdered sugar
- Fresh raspberries
- Whipped cream or vanilla ice cream
Instructions
- Make the Raspberry Puree:
- In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens (about 5-7 minutes).
- Strain the mixture through a fine-mesh sieve to remove seeds. Let it cool completely.
- Prepare the Cupcake Batter:
- Preheat your oven to 425°F (220°C). Grease a muffin tin or line it with cupcake liners.
- In a microwave-safe bowl, melt the butter and chocolate together in 30-second intervals, stirring until smooth. Let it cool slightly.
- In a separate bowl, whisk together the sugar, eggs, egg yolks, and vanilla until light and fluffy.
- Gradually fold the melted chocolate mixture into the egg mixture.
- Gently fold in the flour and salt until just combined. Be careful not to overmix.
- Assemble the Cupcakes:
- Fill each cupcake liner about halfway with the chocolate batter.
- Add 1 tsp of the cooled raspberry puree to the center of each cupcake.
- Top with more chocolate batter, covering the raspberry puree completely.
- Bake:
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Be careful not to overbake, as you want the centers to remain gooey.
- Let the cupcakes cool in the pan for 2-3 minutes, then carefully transfer them to a wire rack.
- Serve:
- Dust with powdered sugar and garnish with fresh raspberries.
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra-decadent treat.
Tips for Success
- Use high-quality chocolate for the best flavor.
- Don’t overbake! The key to the lava center is slightly underbaking the cupcakes.
- If you don’t have fresh raspberries, you can use store-bought raspberry jam or preserves as a shortcut for the filling.
Enjoy these irresistible, gooey, and decadent Raspberry Chocolate Lava Cupcakes! 
