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