Description
Decadent raspberry chocolate lava cupcakes are rich and fudgy on the outside, with molten chocolate and a burst of raspberry in the center. They’re elegant yet simple and perfect for dessert when you want something special.
Ingredients
- 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
Instructions
- Preheat oven to 425°F (220°C). Grease a 6‑cup muffin pan or line with paper liners.
- In a heatproof bowl, melt butter and chocolate together (using a double boiler or microwave in 30‑second bursts), stirring until smooth. Let cool slightly.
- In another bowl, whisk together the eggs, egg yolks, sugar, and salt until thick and pale (about 2–3 minutes).
- Stir the melted chocolate mixture into the egg mixture until combined, then gently fold in the flour until smooth.
- Divide batter among the muffin cups (fill about ¾ full). Gently press one raspberry into the center of each cup, slightly submerging.
- Bake for 10–12 minutes, until edges are set but centers remain slightly soft.
- Let rest 2–3 minutes, then carefully remove from pan. Serve immediately (while warm) with powdered sugar or whipped cream, if desired.
Notes
- For variation, use raspberry jam instead of a whole raspberry for a more molten center.
- Add a pinch of espresso powder to enhance the chocolate flavor.
- Top each cupcake with a fresh raspberry or chocolate shavings for a pretty finish.
- If batter chills too much, let it warm slightly before baking to maintain the lava effect.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 22g
- Sodium: 110mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 115mg
