Description
Indulge in these Decadent Raspberry Chocolate Lava Cupcakes, combining rich semi-sweet chocolate with a gooey raspberry center. Perfectly balanced with a soft, molten middle and a dusting of powdered sugar, these cupcakes offer a delightful treat for any chocolate lover with a fruity surprise inside.
Ingredients
Scale
Chocolate Batter
- 1/2 cup unsalted butter, melted
- 6 ounces semi-sweet chocolate, chopped
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
Filling and Garnish
- 1/4 cup raspberry preserves (or fresh raspberries for a fresher taste)
- Powdered sugar, for dusting
- Fresh raspberries (for garnish, optional)
Instructions
- Preheat and Prepare: Preheat the oven to 425°F (220°C). Grease or line a muffin tin with cupcake liners, or butter and flour the wells to prevent sticking.
- Melt Chocolate and Butter: In a heatproof bowl, melt the butter and semi-sweet chocolate together over a double boiler or in the microwave in 30-second intervals, stirring until smooth. Allow the mixture to cool slightly.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt to combine evenly.
- Beat Eggs and Sugar: In a large bowl, beat the eggs, yolks, and granulated sugar until light and fluffy, approximately 2-3 minutes. Stir in the vanilla extract.
- Combine Ingredients: Gradually fold the dry ingredients into the egg mixture, then gently mix in the melted chocolate and butter until smooth and well combined.
- Assemble Cupcakes: Spoon a small amount of batter into each cupcake well, add a teaspoon of raspberry preserves or a few fresh raspberries, then cover with the remaining batter to encase the fruit.
- Bake: Bake in the preheated oven for 12-14 minutes, until the edges are set but the centers remain soft and gooey. Avoid overbaking to maintain the molten center.
- Cool and Garnish: Let the cupcakes cool briefly before removing them carefully from the tin. Dust with powdered sugar and garnish with fresh raspberries if desired.
Notes
- Use fresh raspberries instead of preserves for a less sweet, fresher flavor.
- Do not overbake; the lava center should be soft and gooey for the best experience.
- These cupcakes can be served warm or at room temperature.
- For easier removal, let cupcakes cool for about 10 minutes before taking them out of the tin.
- If microwaving chocolate, stir frequently to prevent burning.
