why make this recipe
Raspberry Chocolate Lava Cupcakes are a delightful treat that combines the rich flavor of chocolate with the tartness of fresh raspberries. These cupcakes have a gooey, molten center, making them a perfect choice for special occasions or a cozy dessert at home. The balance of sweet and slightly tangy flavors makes each bite irresistible. Whether you’re a novice baker or a seasoned pro, these cupcakes are sure to impress everyone who tries them.
how to make Raspberry Chocolate Lava Cupcakes
Ingredients :
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries
- 1/2 cup chocolate chips
Directions :
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt. In another bowl, mix the melted butter, eggs, and vanilla extract until smooth. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the fresh raspberries and chocolate chips. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until the edges are set but the centers are still soft. Let cool for a few minutes before serving warm, allowing the chocolate lava to flow from the center.
how to serve Raspberry Chocolate Lava Cupcakes
These cupcakes are best served warm, straight from the oven. You can dust them with powdered sugar for a beautiful finish or serve with a scoop of vanilla ice cream on the side. A drizzle of raspberry sauce can also enhance the flavors and add a pop of color.
how to store Raspberry Chocolate Lava Cupcakes
If you have leftovers, you can store the cupcakes in an airtight container at room temperature for up to two days. For longer storage, place them in the refrigerator, where they will stay fresh for up to a week. You can also freeze the cupcakes for up to three months. Just make sure to wrap them tightly before freezing.
tips to make Raspberry Chocolate Lava Cupcakes
- Ensure your ingredients are at room temperature for the best mixing results.
- Do not overmix the batter; it’s okay if there are a few lumps.
- Keep an eye on the baking time. The centers should be soft but not runny.
- Use high-quality chocolate chips for a richer chocolate flavor.
variation
You can substitute the raspberries with other fruits such as strawberries or cherries. For a twist, try adding a pinch of chili powder for a spicy kick or swapping out some of the chocolate chips for white chocolate.
FAQs
Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries! Just make sure to thaw and drain them to avoid excess moisture in the batter.
Can I make the batter ahead of time?
Yes, you can prepare the batter in advance and refrigerate it. Just remember to bring it to room temperature before baking for even results.
What can I do if I don’t have cupcake liners?
If you don’t have cupcake liners, you can lightly grease the muffin tin with butter or cooking spray to prevent sticking.
Raspberry Chocolate Lava Cupcakes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful cupcakes combining rich chocolate with tart raspberries, featuring a gooey molten center. Perfect for special occasions or cozy desserts.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
- In another bowl, mix melted butter, eggs, and vanilla extract until smooth.
- Gradually add wet ingredients to dry ingredients, mixing until just combined.
- Fold in fresh raspberries and chocolate chips.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until edges are set but centers are still soft.
- Let cool for a few minutes before serving warm, allowing the chocolate lava to flow from the center.
Notes
Serve warm, dusted with powdered sugar or with vanilla ice cream. Store in an airtight container at room temperature for up to two days, in the refrigerator for up to a week, or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: cupcake, chocolate, raspberry, dessert, lava cake