Decadent Raspberry Chocolate Lava Cupcakes You’ll Adore

These decadent raspberry chocolate lava cupcakes are rich, gooey, and bursting with a molten chocolate center and a pop of bright raspberry flavor. I love how the soft cake exterior gives way to a warm, fudgy middle, and when I bite in and find that raspberry surprise—it’s pure dessert magic.

Why You’ll Love This Recipe

I love this recipe because it’s elegant yet surprisingly easy to make. The combination of deep chocolate and tart raspberries is perfect, and the lava center turns these cupcakes into an unforgettable treat. Whether I’m baking for a special date night, dinner party, or just to spoil myself, these cupcakes always feel indulgent and luxurious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ½ cup unsalted butter (1 stick)

• 6 oz bittersweet or semi-sweet chocolate, chopped

• 2 large eggs

• 2 egg yolks

• ¼ cup granulated sugar

• ⅛ teaspoon salt

• 2 tablespoons all-purpose flour

• 12 fresh raspberries

• Optional: powdered sugar or whipped cream, for serving

Directions

1. I preheat the oven to 425°F (220°C) and grease a 6-cup muffin tin or line with paper liners.

2. In a heatproof bowl, I melt the butter and chocolate together over a saucepan of simmering water (or in the microwave in 30-second bursts), stirring until smooth. I let it cool slightly.

3. In another bowl, I whisk together the eggs, egg yolks, sugar, and salt until thick and pale—about 2–3 minutes.

4. I stir the melted chocolate mixture into the egg mixture until combined, then gently fold in the flour until smooth.

5. I spoon the batter into the prepared muffin cups, filling each about ¾ full. I gently press a raspberry into the center of each one, making sure it’s just slightly submerged.

6. I bake for 10–12 minutes, until the edges are set but the centers are still slightly soft. I let the cupcakes rest for 2–3 minutes before serving.

7. I dust with powdered sugar or top with whipped cream, and serve immediately while still warm and gooey.

Servings and timing

This recipe makes 6 cupcakes. It takes about 15 minutes to prep and 10–12 minutes to bake, so I can have them ready in under 30 minutes.

Variations

• I use white chocolate chunks in the center for a surprise twist.

• I add a touch of espresso powder to the batter to enhance the chocolate flavor.

• I replace the fresh raspberry with a spoonful of raspberry jam for an extra gooey center.

• I top each cupcake with a fresh raspberry or chocolate shavings for presentation.

storage/reheating

These cupcakes are best served warm, right out of the oven. If I have leftovers, I store them covered at room temperature for a day or in the fridge for up to 3 days. To reheat, I microwave each cupcake for about 15 seconds to bring back that lava texture.

FAQs

Can I make the batter ahead of time?

Yes, I make the batter ahead and store it in the fridge for up to 1 day. I bring it to room temperature before baking.

Can I freeze the cupcakes?

Yes, I freeze unbaked cupcakes in the muffin tin, then transfer them to a sealed bag. I bake them straight from frozen, adding 2 extra minutes.

Can I use frozen raspberries?

Yes, but I don’t thaw them first—they hold up better frozen and still give a nice burst of flavor.

Do I need a mixer?

No, I usually mix everything by hand. The recipe is simple enough without a mixer.

How do I know when they’re done?

I look for set edges and a soft center that jiggles slightly when I shake the pan. Overbaking will lose the lava effect.

Conclusion

These raspberry chocolate lava cupcakes are the perfect dessert when I want something rich, romantic, and totally irresistible. The warm chocolate center and tart raspberry surprise make each bite feel like something special—and they never last long once they hit the table.