🍫✨ Raspberry Chocolate Lava Cupcakes
For the Cupcakes:
1 cup all-purpose flour
½ cup cocoa powder
½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, melted
1 cup powdered sugar
2 large eggs
2 tsp vanilla extract
1 cup fresh raspberries
1 cup semi-sweet chocolate chips
For the Raspberry Chocolate Ganache (Optional):
1 cup heavy cream
1 cup semi-sweet chocolate chips
1 tbsp raspberry jam
Instructions
Step 1: Preheat & Prep
Preheat your oven to 375°F (190°C).
Line a 12-cup muffin tin with paper liners.
Lightly grease the liners with butter or non-stick spray to prevent sticking.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together:
All-purpose flour
Cocoa powder
Baking powder
Salt
Make sure the dry ingredients are evenly combined to prevent clumps.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, whisk together:
Melted butter
Powdered sugar
Eggs
Vanilla extract
Whisk until the mixture is smooth and creamy, ensuring the sugar is well incorporated.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula or whisk.
Mix until just combined—do not overmix, as this can make the cupcakes dense.
Step 5: Fold in Raspberries and Chocolate Chips
Gently fold in:
Fresh raspberries (be careful not to crush them).
Semi-sweet chocolate chips for extra melty goodness.
Ensure the raspberries are evenly distributed for a balanced flavor in each bite.
Step 6: Fill the Cupcake Liners
Spoon the batter evenly into the lined muffin cups, filling each about ¾ full.
This allows room for the cupcakes to rise without overflowing.
Step 7: Bake the Cupcakes
Place the muffin tin in the preheated oven.
Bake for 18-20 minutes, or until:
The edges are set.
The centers remain slightly soft (to create the lava effect).
A toothpick inserted near the edge comes out with a few moist crumbs, but the center is still gooey.
Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack.
Step 8: Prepare the Raspberry Chocolate Ganache (Optional)
Heat 1 cup of heavy cream in a small saucepan over medium heat until warm but not boiling.
Remove from heat and pour over 1 cup of semi-sweet chocolate chips in a bowl.
Let sit for 2 minutes to allow the chocolate to soften.
Stir until smooth and glossy.
Mix in 1 tablespoon of raspberry jam for a hint of fruitiness.
Step 9: Drizzle and Serve
Once the cupcakes have cooled slightly, drizzle the raspberry chocolate ganache over each cupcake.
Serve warm for the ultimate lava experience!