Raspberry Chocolate Lava Cupcakes Recipe
Indulge in the decadent combination of rich bittersweet chocolate and tart raspberries with these delectable Raspberry Chocolate Lava Cupcakes. Perfect for a special dessert or a sweet treat any time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-American
- Diet: Vegetarian
Ingredients
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Cupcake Batter:
- 1/2 cup unsalted butter
- 6 oz bittersweet chocolate, chopped
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons all-purpose flour
Additional:
- 12 fresh raspberries
- powdered sugar for dusting (optional)
Instructions
- Preheat the oven and prepare the tin: Preheat the oven to 425°F (220°C) and grease or line a muffin tin with 6 cupcake liners.
- Melt butter and chocolate: In a heatproof bowl over simmering water, melt the butter and chocolate, stirring until smooth. Remove from heat.
- Whisk eggs and sugar: In a separate bowl, whisk eggs, egg yolks, sugar, and salt until light and thickened.
- Combine mixtures: Gently fold the chocolate mixture into the egg mixture, then sift in flour and fold until just combined.
- Fill cupcake liners: Divide batter evenly among liners, press one raspberry into each cupcake.
- Bake: Bake for 9–11 minutes until edges are set but centers are slightly soft.
- Cool and serve: Let cool for 1 minute, then carefully remove from tin. Dust with powdered sugar if desired and serve warm.
Notes
- For extra indulgence, serve with vanilla ice cream or a drizzle of raspberry sauce.
- You can substitute bittersweet chocolate with semisweet for a sweeter flavor.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 16g
- Sodium: 95mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 135mg
