Raspberry Chocolate Lava Cupcakes Recipe
Indulge in the decadent delight of Raspberry Chocolate Lava Cupcakes, where rich, molten chocolate meets the sweet tang of fresh raspberries in a perfect dessert fusion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
For the Cupcakes:
- 1/2 cup unsalted butter (1 stick)
- 6 ounces semi-sweet chocolate, chopped
- 2 large eggs
- 2 large egg yolks
- 1/3 cup granulated sugar
- 1/8 teaspoon salt
- 1/4 cup all-purpose flour
- 1/4 teaspoon vanilla extract
Additional:
- 12 fresh raspberries
- Powdered sugar (for dusting)
- Optional whipped cream or ice cream for serving
Instructions
- Preheat Oven: Preheat the oven to 425°F (218°C) and prepare a 12-cup muffin tin.
- Melt Butter and Chocolate: In a microwave-safe bowl, melt the butter and chocolate together, stirring until smooth. Set aside to cool slightly.
- Prepare Batter: In a large bowl, beat eggs, egg yolks, sugar, salt, and vanilla until pale. Slowly mix in the melted chocolate. Gently fold in flour.
- Assemble Cupcakes: Spoon batter into muffin cups halfway. Place a raspberry in each cup, then cover with more batter until 3/4 full.
- Bake: Bake for 9–11 minutes until edges are set but centers are soft. Let cool for 5 minutes.
- Serve: Dust with powdered sugar and top with whipped cream or ice cream.
Notes
- Use frozen raspberries if fresh ones aren’t available.
- Best served warm for the lava effect.
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 13g
- Sodium: 60mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg
