Print

Raspberry Chocolate Lava Cupcakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in moist cupcakes with a molten center of semi-sweet chocolate and fresh raspberries, a delightful treat for any occasion.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup fresh raspberries
  • 4 oz semi-sweet chocolate, chopped
  • 3 oz semi-sweet chocolate, reserved for the molten center
  • 1/4 cup heavy cream
  • 1 tablespoon unsalted butter for the molten center
  • Fresh raspberries (for garnish, optional)
  • Powdered sugar (for garnish, optional)
  • Mint leaves (for garnish, optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease or line a muffin tin with cupcake liners.
  2. Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl.
  3. Mix the melted butter, sugar, eggs, and vanilla extract until smooth in a separate large bowl.
  4. Gradually add the dry ingredients to the wet ingredients in batches, alternating with the milk.
  5. Gently fold in the fresh raspberries and chopped chocolate.
  6. Fill each muffin cup with the cupcake batter about 2/3 of the way full.
  7. Heat the heavy cream and butter in a small saucepan until melted; add and stir in the chopped semi-sweet chocolate until smooth.
  8. Place a small spoonful of the molten chocolate mixture in the center of each cupcake.
  9. Bake for 12-15 minutes, until the edges are set but centers remain soft.
  10. Cool in the tin for 5 minutes before removing and dust with powdered sugar and garnish with raspberries and mint leaves.

Notes

Be careful not to overmix the batter or underbake the cupcakes to maintain the molten center. Allow the cupcakes to rest for better structure and flavor.

Nutrition

Find it online: https://yummyfirst.com/raspberry-chocolate-lava-cupcakes-2/