Why You’ll Love This Recipe
These cupcakes strike the perfect balance between rich chocolate and bright raspberry flavors. The molten center makes them extra special, and they are surprisingly easy to prepare. Plus, they require simple ingredients and come together in just 35 minutes!
Ingredients
For the Cupcakes:
- 1/2 cup unsalted butter
- 4 oz semisweet chocolate, chopped
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
For the Raspberry Filling:
- 1/2 cup raspberry preserves
- 4 oz semisweet chocolate, chopped
- 1/4 cup heavy cream
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- Melt the Chocolate: In a microwave-safe bowl, melt the butter and chopped chocolate in 30-second intervals, stirring until smooth. Mix in the granulated sugar until well combined.
- Prepare the Batter: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Gently fold in the flour and salt until just combined. Divide the batter evenly among the muffin cups.
- Make the Raspberry Filling: In a small saucepan, heat the raspberry preserves until liquefied. Remove from heat and stir in the chopped chocolate until smooth. Mix in the heavy cream.
- Assemble the Cupcakes: Spoon the raspberry filling evenly over the cupcake batter in each muffin cup.
- Bake: Bake for 12-14 minutes, or until the edges are set but the centers remain soft.
- Cool & Serve: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm for the best molten lava experience!
Servings and Timing
- Servings: 12 cupcakes
- Prep time: 20 minutes
- Cook time: 12-14 minutes
- Total time: 35 minutes
Variations
- Fruity Twist: Substitute raspberry preserves with strawberry or blackberry for a different fruit flavor.
- Nutty Delight: Add chopped hazelnuts or almonds to the batter for added crunch.
- Extra Indulgent: Top with whipped cream or chocolate ganache.
Storage/Reheating
- Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 1 week.
- To reheat, microwave for a few seconds to melt the center again.
FAQs
Can I make these ahead of time?
Yes, you can prepare the batter and filling in advance and bake them fresh when needed.
What if I don’t have raspberry preserves?
You can use fresh raspberries mixed with a little sugar or any other fruit preserves.
Can I freeze these cupcakes?
Yes, freeze in an airtight container for up to 3 months. Thaw before serving.
How do I know when they are done?
The edges should be set while the center remains soft. A toothpick should come out with some batter.
Can I use dark chocolate instead?
Absolutely! Dark chocolate will give a richer, less sweet flavor.
Conclusion
Raspberry Chocolate Lava Cupcakes are an irresistible dessert, perfect for chocolate lovers. With their rich, gooey centers and a pop of raspberry flavor, they are guaranteed to impress. Serve warm for the ultimate lava cupcake experience!
