Raspberry Chocolate Lava Cupcakes are a decadent dessert featuring rich, moist chocolate cupcakes with a molten raspberry chocolate center. The combination of deep chocolate flavor and tart raspberry filling creates an indulgent treat perfect for special occasions, date nights, or when you simply crave a luxurious dessert.
Why You’ll Love This Recipe
- Gooey, molten chocolate-raspberry center
- Rich and moist chocolate cupcake base
- A perfect balance of sweet and tart flavors
- Elegant yet easy to make
- Great for romantic dinners, holidays, or indulgent treats
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chocolate Cupcakes:
- All-purpose flour
- Cocoa powder
- Baking powder
- Baking soda
- Salt
- Unsalted butter, melted
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Buttermilk
- Hot coffee or hot water
For the Raspberry Chocolate Filling:
- Dark chocolate, chopped
- Heavy cream
- Fresh raspberries
- Raspberry preserves or jam
For Garnish (Optional):
- Powdered sugar
- Fresh raspberries
- Chocolate shavings
- Whipped cream
Directions
Prepare the Raspberry Chocolate Filling:
- Heat the heavy cream in a saucepan over medium heat until warm (do not boil).
- Pour over the chopped dark chocolate in a bowl, letting it sit for 1-2 minutes. Stir until smooth.
- Mix in the raspberry preserves and fresh raspberries, lightly mashing them.
- Refrigerate for about 30 minutes until thickened but still scoopable.
Make the Chocolate Cupcake Batter:
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together the dry ingredients (flour, cocoa powder, baking powder, baking soda, and salt) in a bowl.
- In a separate bowl, mix melted butter, granulated sugar, and brown sugar until combined.
- Add the eggs and vanilla extract, whisking until smooth.
- Gradually mix in the dry ingredients, alternating with buttermilk until fully combined.
- Stir in the hot coffee or water for a smooth batter.
Assemble the Cupcakes:
- Fill each cupcake liner halfway with batter.
- Add a spoonful of the chilled raspberry chocolate filling to the center.
- Top with more batter until the liners are about ¾ full.
Bake and Serve:
- Bake for 16-18 minutes or until the edges are set but the center is slightly soft.
- Let cool for 5 minutes, then dust with powdered sugar or top with fresh raspberries and chocolate shavings.
- Serve warm to enjoy the molten lava effect.
Servings and Timing
- Servings: 12 cupcakes
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 10 minutes
Variations
- White Chocolate Lava: Swap dark chocolate for white chocolate in the filling.
- Nutty Flavor: Add chopped hazelnuts or almonds for extra crunch.
- Espresso Twist: Add 1 teaspoon of espresso powder to enhance the chocolate flavor.
- Spicy Kick: Add a pinch of cayenne pepper for a Mexican chocolate twist.
- Gluten-Free Version: Use a gluten-free flour blend instead of all-purpose flour.
Storage/Reheating
- Storage: Keep in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheating: Microwave for 10-15 seconds to re-melt the chocolate center.
- Freezing: Freeze unbaked cupcakes with the filling for up to 2 months. Bake from frozen, adding 2-3 minutes to the bake time.
FAQs
Can I use frozen raspberries?
Yes! Thaw and drain them before mixing into the chocolate filling.
What type of chocolate works best?
Use high-quality dark chocolate (60-70% cocoa) for the richest flavor.
Can I make these ahead of time?
Yes, but they are best served warm for the gooey center. Reheat briefly before serving.
What can I use instead of buttermilk?
Mix ½ cup milk with ½ tablespoon vinegar or lemon juice and let sit for 5 minutes.
How do I ensure a gooey center?
Do not overbake! The edges should be set, but the center should still have a slight jiggle.
Can I make this recipe dairy-free?
Yes! Use dairy-free butter, coconut milk instead of heavy cream, and a dairy-free chocolate brand.
What’s the best way to fill the cupcakes without overfilling?
Use a spoon or piping bag to carefully place the raspberry chocolate filling in the center.
Can I make a large cake instead of cupcakes?
Yes! Use a 9-inch round cake pan and bake for 22-25 minutes.
How do I get a smooth cupcake batter?
Sift the dry ingredients and mix gently to avoid overworking the batter.
Can I add more raspberry flavor?
Yes! Add a teaspoon of raspberry extract to the batter or mix fresh raspberries into the filling.
Conclusion
Raspberry Chocolate Lava Cupcakes are an irresistible combination of rich chocolate and tart raspberries, with a gooey molten center that makes each bite pure indulgence. Whether for a romantic treat, a holiday dessert, or a special occasion, these cupcakes are sure to impress. Try different variations, make them ahead, and enjoy a warm, decadent delight!
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Print
Decadent chocolate lava cupcakes with a rich molten chocolate center, topped with a luscious raspberry buttercream and fresh raspberries.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Ingredients
For the Chocolate Lava Cupcakes:
- 1/2 cup unsalted butter
- 4 oz dark chocolate, chopped
- 2 large eggs
- 2 egg yolks
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 2 tbsp cocoa powder
- 1/4 tsp salt
- 1/2 tsp vanilla extract
For the Raspberry Buttercream:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup fresh raspberries, pureed and strained
- 1/2 tsp vanilla extract
- 1 tbsp heavy cream (if needed for consistency)
For Garnish:
- Fresh raspberries
- Chocolate shavings (optional)
Instructions
Prepare the Lava Cupcakes:
- Preheat oven to 400°F (200°C). Grease a muffin tin or line with cupcake liners.
- Melt butter and chocolate together over low heat, stirring until smooth. Let cool slightly.
- In a separate bowl, whisk eggs, egg yolks, sugar, and vanilla until thick.
- Fold in the melted chocolate mixture.
- Sift in flour, cocoa powder, and salt, then gently mix until combined.
- Fill each cupcake liner about 3/4 full.
- Bake for 10-12 minutes until the edges are set but the center is still soft. Let cool slightly.
Notes
- To ensure a gooey lava center, don’t overbake!
- Use high-quality dark chocolate for a richer taste.
- Store in an airtight container in the fridge for up to 3 days.