Raspberry Chocolate Lava Cupcakes (Printable)
Rich chocolate cupcakes with molten centers and fresh raspberries, ready in 35 minutes for elegant desserts.
# Ingredient List:
→ Chocolate Batter
01 - 1 cup all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp fine salt
06 - 1/2 cup buttermilk, at room temperature
07 - 1/2 cup unsalted butter, melted and cooled slightly
08 - 3/4 cup granulated sugar
09 - 2 large eggs, at room temperature
10 - 1 tsp pure vanilla extract
→ Lava Filling
11 - 3.5 oz dark chocolate (60-70% cocoa), chopped
12 - 3 tbsp heavy cream
→ Raspberry Center
13 - 1/2 cup fresh raspberries
→ Garnish
14 - Powdered sugar for dusting
15 - Extra fresh raspberries and chocolate shavings
# How to Make:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Place chopped dark chocolate and heavy cream in a microwave-safe bowl. Microwave in 20-second bursts, stirring until smooth. Let cool, then spoon into 12 small mounds (about 1 tsp each) onto a parchment-lined plate. Freeze for at least 15 minutes.
03 - In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
04 - In a large bowl, whisk melted butter and sugar until combined. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
05 - Add half the dry ingredients to the wet mixture, followed by buttermilk, then remaining dry ingredients. Mix gently until just combined.
06 - Fill each cupcake liner with 1 heaping tablespoon of batter. Place a frozen chocolate mound in the center, pressing lightly. Add 2-3 raspberries per cupcake, then cover with remaining batter, filling liners about 3/4 full.
07 - Bake for 14-16 minutes, until tops are just set but centers remain slightly soft.
08 - Cool in pan for 5 minutes, then transfer to a wire rack. Dust with powdered sugar and garnish with fresh raspberries and chocolate shavings if desired. Serve warm to enjoy the molten center.
# Helpful Tips:
01 -
- The combination of warm molten chocolate and tart fresh raspberries creates the most incredible flavor balance I have ever experienced in a dessert
- These cupcakes look impressive but are actually quite straightforward to make, and you can prepare the chocolate filling ahead of time
02 -
- The frozen chocolate mounds must be completely firm before baking, or they will melt into the batter too quickly and disappear into the cupcake
- Serve these cupcakes the same day they are baked, because the molten effect is at its absolute best within a few hours of coming out of the oven
03 -
- Use a cookie scoop to portion the frozen chocolate filling, ensuring each mound is exactly the same size for even baking
- Warming your serving plates in a low oven for 5 minutes keeps the molten center flowing longer after serving