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These chocolate raspberry lava cupcakes bring together rich semisweet chocolate and tart fresh raspberries for a dessert that feels both indulgent and fresh. The molten raspberry center oozes out with every bite, making these cupcakes perfect for impressing guests or treating yourself to a homemade bakery experience.
I first made these for a special occasion and was amazed at how quickly they disappeared. The balance between chocolate and raspberry became an instant household favorite.
Ingredients
- Semisweet chocolate chips: 6 ounces This provides the chocolate base for the batter so choose good quality chocolate for maximum flavor
- Unsalted butter: 6 tablespoons Adds richness and helps create a tender crumb Choose fresh butter for the best texture
- Eggs: 2 large plus 2 large egg yolks Eggs lend structure and moisture The yolks intensify richness
- Granulated sugar: 1/4 cup Sweetens the cupcakes without overpowering the chocolate
- Allpurpose flour: 2 tablespoons Just enough to bind the batter without making it dense Use fresh flour for the best rise
- Fresh raspberries: 1/2 cup plus extra for garnish Provides tartness and moisture They should be ripe and firm but not mushy
- Powdered sugar: For dusting Optional for an elegant finishing touch
Instructions
- Sift and prepare your pan:
- Preheat your oven to 425 degrees Fahrenheit or 220 degrees Celsius. Grease six muffin cups thoroughly then dust lightly with flour. This helps the cupcakes release easily and bake evenly.
- Melt chocolate and butter:
- Place the semisweet chocolate chips and unsalted butter in a heatproof bowl over simmering water or melt gently in the microwave. Stir constantly until smooth and fully combined. Remove from heat and allow to cool slightly so it does not cook the eggs when mixed later.
- Whisk eggs and sugar:
- In a separate bowl, vigorously whisk the large eggs and egg yolks together with the granulated sugar until the mixture becomes pale and thickened. This aerates the batter providing lift and structure.
- Combine chocolate mixture with eggs:
- Gradually pour the melted chocolate and butter mixture into the whipped eggs and sugar while continuously whisking. This ensures a smooth batter with no curdling.
- Fold in flour and raspberries:
- Gently fold in the allpurpose flour using a spatula taking care not to overmix which would toughen the cupcakes. Lastly fold in the fresh raspberries carefully so they remain in chunks and do not break down completely.
- Fill muffin cups and bake:
- Divide the batter evenly among the prepared muffin cups. Bake for 12 to 15 minutes until the edges are set but centers are still soft. This gives you the molten lava effect. Cool in the pan for two minutes before carefully inverting onto a plate.
- Garnish and serve:
- Dust with powdered sugar if desired and garnish each cupcake with additional fresh raspberries. Serve immediately for best molten lava texture.
My favorite ingredient has to be the fresh raspberries They add just the right amount of tartness and surprise to each bite Often our family gathers around the kitchen counter impatiently waiting for these to come out of the oven Their oozing lava center is always a delight that makes any celebration more memorable
Storage tips
Store the cupcakes in an airtight container at room temperature and consume within two days to enjoy the molten center at its best Refrigerating will firm the lava texture and is not recommended for the ideal experience
Ingredient substitutions
You can use dark chocolate instead of semisweet for a richer more intense cocoa flavor If fresh raspberries are unavailable frozen work well but drain them thoroughly to avoid excess moisture
Serving suggestions
Serve these cupcakes slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra layer of indulgence Garnished with mint leaves for a pop of color enhances presentation
Serve immediately for best molten lava texture.
Common Questions About Recipes
- → How do you achieve the raspberry lava center?
Fresh raspberries are gently folded into the batter before baking, which creates a molten, fruity center as the cupcakes cook.
- → What type of chocolate works best for these cupcakes?
Semi-sweet chocolate chips melt smoothly and balance the tartness of the raspberries, providing a rich chocolate flavor.
- → Can I prepare the batter ahead of time?
For best results, bake the batter immediately after combining to preserve raspberry texture and the lava effect.
- → How to tell when the cupcakes are done baking?
The edges should be set while the centers remain slightly soft to ensure the lava texture is intact.
- → What is the best way to garnish these cupcakes?
A light dusting of powdered sugar and a fresh raspberry on top enhances both appearance and flavor.