Raspberry Chocolate Lava Cupcakes
Enjoy a taste of the tropics with this vibrant and mouthwatering dessert! These Raspberry Chocolate Lava Cupcakes are rich, gooey, and bursting with fresh raspberry filling. The perfect indulgence for any chocolate lover!
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Ingredients
For the Cupcakes:
½ cup unsalted butter (1 stick)
4 oz dark chocolate (chopped)
½ cup granulated sugar
2 large eggs
2 large egg yolks
½ teaspoon vanilla extract
¼ cup all-purpose flour
2 tablespoons unsweetened cocoa powder
¼ teaspoon salt
For the Raspberry Filling:
½ cup fresh raspberries (or frozen, thawed)
2 tablespoons granulated sugar
1 teaspoon cornstarch
1 teaspoon lemon juice
For Garnish:
Powdered sugar (for dusting)
Fresh raspberries
Whipped cream or vanilla ice cream (optional)
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Directions
1. Prepare the Raspberry Filling
In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice.
Stir and cook for 3–5 minutes until the raspberries break down.
Mix cornstarch with 1 teaspoon of water and add to the pan. Stir until thickened.
Remove from heat and let cool.
2. Make the Cupcake Batter
Preheat oven to 425°F (220°C). Grease or line a muffin tin.
Melt butter and chocolate together in a heatproof bowl over simmering water (double boiler) or microwave in 20-second intervals, stirring until smooth.
Whisk in sugar, eggs, egg yolks, and vanilla until fully combined.
Gently fold in flour, cocoa powder, and salt.
3. Assemble & Bake
Fill each cupcake mold halfway with batter.
Add 1 teaspoon of raspberry filling in the center of each.
Cover with more batter, filling the molds about ¾ full.
Bake for 10–12 minutes until edges are set but the center is slightly soft.
4. Serving
Let cupcakes cool for 2 minutes before carefully removing them.
Dust with powdered sugar, top with fresh raspberries, and serve warm with whipped cream or vanilla ice cream.