Description
Indulgent raspberry chocolate lava cupcakes melt hearts with their rich, gooey centers and tangy berry twist. Chocolate lovers and dessert enthusiasts will discover pure bliss in these elegant, irresistible treats that promise pure culinary magic.
Ingredients
Scale
Cupcake Base:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1 large egg
- 1/2 cup milk
- 1/4 cup vegetable oil
Chocolate Lava Filling:
- 1/2 cup dark chocolate chips
- 1/4 cup heavy cream
- 2 tbsp unsalted butter
Raspberry Components:
- 1/2 cup fresh raspberries
- 2 tbsp raspberry jam
- 1/4 cup powdered sugar (for dusting)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F and line a muffin tin with cupcake liners, ensuring even spacing.
- Sift together flour, cocoa powder, baking powder, and salt in a mixing bowl to eliminate lumps and create a smooth dry mixture.
- Whisk egg, milk, vegetable oil, and sugar in a separate bowl until thoroughly combined and slightly frothy.
- Gradually fold dry ingredients into wet ingredients, stirring gently until a uniform chocolate batter forms without overmixing.
- Melt dark chocolate chips, heavy cream, and butter in a microwave-safe bowl, stirring every 15 seconds until smooth and glossy.
- Fill cupcake liners halfway with chocolate batter, then create a small well in the center of each.
- Spoon melted chocolate mixture into the wells, followed by a small dollop of raspberry jam.
- Cover the chocolate and jam centers with remaining chocolate batter, ensuring complete coverage.
- Bake for 18-22 minutes until cupcake tops spring back when lightly touched and edges appear slightly crisp.
- Remove from oven and let cool in the tin for 5 minutes before transferring to a wire rack.
- Crush fresh raspberries and mix with vanilla extract to create a quick raspberry sauce.
- Dust cooled cupcakes with powdered sugar and drizzle raspberry sauce on top before serving.
Notes
- Prevent Overmixing by gently folding dry and wet ingredients to maintain a light, airy cupcake texture without developing tough gluten strands.
- Customize Chocolate Intensity by selecting different chocolate percentages, allowing dark, milk, or semi-sweet options to adjust richness and sweetness.
- Create Gluten-Free Version by substituting regular flour with almond or coconut flour, ensuring the same decadent chocolate lava experience for alternative dietary needs.
- Enhance Flavor Complexity by experimenting with raspberry liqueur or adding orange zest to the batter, introducing subtle depth and complexity to the chocolate base.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 290
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg