Raspberry Chocolate Lava Cupcakes

Here’s a decadent recipe for Raspberry Chocolate Lava Cupcakes, combining rich chocolate with a surprise molten raspberry-chocolate center. Perfect for special occasions—or any time you want to impress!

---

🍫 Raspberry Chocolate Lava Cupcakes

Yields: 12 cupcakes

Prep Time: 20 minutes

Cook Time: 12–15 minutes

---

🧾 Ingredients

For the Lava Filling:

• 1/2 cup (90g) dark chocolate chips or chopped chocolate

• 1/4 cup (60ml) heavy cream

• 1/4 cup (60g) raspberry preserves or fresh raspberry puree

For the Cupcake Batter:

• 1/2 cup (115g) unsalted butter

• 6 oz (170g) semi-sweet or dark chocolate, chopped

• 1 cup (200g) granulated sugar

• 2 large eggs + 2 egg yolks

• 1/2 tsp vanilla extract

• 1/3 cup (40g) all-purpose flour

• 1/4 tsp salt

Optional Toppings:

• Fresh raspberries

• Powdered sugar

• Whipped cream or vanilla ice cream

---

👩‍🍳 Instructions

1. Make the Lava Centers:

1. In a small saucepan, heat heavy cream until just simmering.

2. Pour over dark chocolate chips and let sit for 1 minute, then stir until smooth.

3. Stir in raspberry preserves.

4. Chill the mixture for 30 minutes or until scoopable. Form into 12 small balls and freeze while preparing cupcakes.

2. Make the Cupcake Batter:

1. Preheat oven to 375°F (190°C). Line a muffin tin with cupcake liners or grease well.

2. In a heatproof bowl, melt butter and chocolate together (microwave in 30-second intervals or use a double boiler). Stir until smooth.

3. Whisk in sugar, then eggs and yolks, one at a time. Add vanilla.

4. Gently fold in flour and salt until just combined.

3. Assemble & Bake:

1. Fill each cupcake liner halfway with batter.

2. Place a frozen raspberry-chocolate ball in the center.

3. Cover with remaining batter until 3/4 full.

4. Bake for 12–15 minutes, until tops are set but centers are still soft.

4. Serve Warm:

• Let cool 5 minutes. Serve warm for the lava effect!

• Garnish with powdered sugar, berries, or ice cream.

---

💡 Tips:

• Don’t overbake or the lava won’t be molten.

• You can use white chocolate and raspberry for a twist.

• Freeze the centers ahead of time for easy prep.