Description
Rich chocolate cupcakes with a molten center and bursts of fresh raspberry in every bite. These decadent yet easy-to-make lava cupcakes are perfect for dinner parties, holidays, or whenever you crave an indulgent dessert.
Ingredients
Scale
- 1 cup all purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 ounces semi sweet chocolate, melted
- 2 large eggs
- 1 cup fresh raspberries
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 375 degrees Fahrenheit and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a separate bowl, mix melted butter, melted chocolate, granulated sugar, eggs, and vanilla extract until smooth.
- Gradually stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Divide the batter evenly among the cupcake liners, filling each about three quarters full.
- Press a few fresh raspberries gently into the center of each cupcake, ensuring they are mostly covered by batter.
- Bake for 10 to 12 minutes, until the edges are set but the centers remain slightly soft.
- Allow cupcakes to rest for 5 minutes before serving to maintain the molten center.
Notes
- Do not overbake to keep the lava center soft and gooey.
- Use high quality semi sweet chocolate for the richest flavor.
- If using frozen raspberries, add them directly without thawing.
- Reheat leftovers in the microwave for about 10 seconds to restore the molten texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 260
- Sugar: 22g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: raspberry chocolate lava cupcakes, molten chocolate cupcakes, chocolate raspberry dessert, easy lava cupcakes, chocolate cupcake recipe