Description
These Raspberry Chocolate Lava Cupcakes combine rich, semi-sweet chocolate with a burst of fresh raspberry in the center, delivering a decadent molten treat. With a perfectly soft, gooey core and a delicate cake exterior, these cupcakes are ideal for chocolate lovers seeking a sophisticated yet easy-to-make dessert. The recipe emphasizes simple techniques and minimal ingredients, making it accessible for bakers of all skill levels.
Ingredients
Scale
Chocolate Batter
- 1/2 cup unsalted butter
- 6 oz semi-sweet chocolate, chopped
- 2 large eggs
- 2 large egg yolks
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons all-purpose flour
- 1/2 teaspoon vanilla extract
Filling and Topping
- 12 fresh raspberries
- Powdered sugar for dusting (optional)
Instructions
- Prepare your equipment and oven. Preheat the oven to 425°F (220°C) and grease or line a 12-cup muffin tin with paper liners to prevent sticking and make removal easier.
- Melt butter and chocolate. In a heatproof bowl, melt the butter and chopped semi-sweet chocolate together using a double boiler or microwave in short bursts. Stir frequently until smooth and fully combined.
- Whisk egg mixture. In a separate bowl, vigorously whisk the eggs, egg yolks, sugar, salt, and vanilla extract until the mixture is thick, pale, and slightly frothy, which helps create a light texture.
- Combine chocolate and egg mixtures. Slowly pour the melted chocolate mixture into the whisked eggs, gently folding together to avoid scrambling and ensuring a smooth batter.
- Fold in flour. Add the all-purpose flour gently to the combined batter and fold just until incorporated to maintain the lightness of the cupcake batter.
- Assemble cupcakes. Fill each cupcake liner about halfway with the batter, place one fresh raspberry in the center, then spoon additional batter over the raspberry covering it completely.
- Bake the cupcakes. Place the muffin tin in the preheated oven and bake for 10 to 12 minutes, or until the edges are set and firm but the centers still remain slightly soft and molten.
- Cool slightly and serve. Remove the cupcakes from the oven and let them cool in the pan for 2 minutes before transferring to a wire rack. Optionally dust with powdered sugar before serving to add a decorative touch.
Notes
- For an even richer molten center, freeze the raspberries before placing them into the batter.
- These cupcakes are best served warm to fully enjoy the lava-like chocolate center.
- For added decadence, you can insert a square of dark chocolate along with the raspberry before baking.
