Description
These Raspberry Chocolate Lava Cupcakes are an irresistible dessert combining rich, moist chocolate cake with a gooey, molten raspberry center. The sweet-tart raspberry filling oozes out when you take a bite, making each cupcake a delightful surprise. Perfect for any special occasion or when you’re craving something extra indulgent!
Ingredients
Scale
For the chocolate cake:
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 cup boiling water
For the raspberry filling:
- 1/2 cup fresh raspberries (or frozen, thawed)
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
For the chocolate ganache topping:
- 1/4 cup heavy cream
- 1/4 cup semisweet chocolate chips
Instructions
- Prepare the raspberry filling: In a small saucepan, combine the raspberries, sugar, and lemon juice. Heat over medium heat, mashing the raspberries as they cook until the mixture thickens, about 5-7 minutes. Once thickened, remove from heat and set aside to cool.
- Make the chocolate cake: Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease with non-stick spray.
- In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
- Add the eggs, milk, melted butter, and vanilla extract to the dry ingredients. Mix until smooth. Gradually add the boiling water, stirring until the batter is well combined.
- Assemble the cupcakes: Spoon a tablespoon of batter into each muffin cup, just enough to cover the bottom. Then add a teaspoon of the raspberry filling in the center of each cupcake. Top with more batter until the cups are about 3/4 full.
- Bake the cupcakes for 18-22 minutes, or until a toothpick inserted comes out mostly clean (a little moist batter is fine, as this will help create the molten center).
- While the cupcakes are baking, make the chocolate ganache: In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat and pour over the chocolate chips in a small bowl. Let sit for a minute, then stir until smooth.
- Once the cupcakes are done, remove from the oven and let them cool for a few minutes before removing them from the tin.
- Drizzle the chocolate ganache over the top of each cupcake. Serve warm to enjoy the molten raspberry center!
Notes
- For an extra indulgent treat, you can add a few pieces of dark chocolate into the raspberry filling before baking.
- These cupcakes can be stored in the fridge for up to 2-3 days. Reheat them briefly before serving to enjoy the molten center.
- You can also make the raspberry filling ahead of time and store it in the fridge until you’re ready to assemble the cupcakes.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert, Chocolate, Special Occasion
- Method: Baking
- Cuisine: American, French-inspired
Keywords: Raspberry lava cupcakes, molten chocolate cupcakes, chocolate raspberry desserts, lava cakes, chocolate cupcakes with raspberry center, indulgent cupcakes