Why Make This Recipe

Raspberry Chocolate Lava Cupcakes are a delightful treat that combines the rich taste of chocolate with the tartness of fresh raspberries. They are perfect for any occasion, whether it’s a birthday party, a romantic dinner, or just a sweet treat for yourself. The molten chocolate center adds a special surprise, making every bite a delicious experience. Plus, they are easy and quick to make, requiring simple ingredients that you may already have at home.

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

Serve these cupcakes warm right out of the oven to enjoy the gooey chocolate center. You can add a scoop of vanilla ice cream or a dollop of whipped cream on top for an extra treat. Garnish with a few fresh raspberries for a pop of color and added flavor.

How to Store Raspberry Chocolate Lava Cupcakes

If you have leftovers, store them in an airtight container at room temperature for 1-2 days. To keep them fresh for longer, you can refrigerate them for up to a week. If you want to enjoy them later, you can freeze the unbaked batter or baked cupcakes for up to three months. Just remember to reheat them before serving to get that gooey center back.

Tips to Make Raspberry Chocolate Lava Cupcakes

Be careful not to overbake the cupcakes to keep the center soft and gooey.
Use high-quality chocolate chips for the best flavor.
If you cannot find fresh raspberries, you can use frozen ones, but make sure to thaw and drain excess water before adding them to the batter.
Experiment with different berries, like strawberries or blueberries, for a delightful twist.

Variation

You can add a pinch of espresso powder to the batter for a richer chocolate flavor. Another option is to replace raspberries with other fruits like strawberries or cherries, which will still add a nice fruity touch.

FAQs

1. Can I make these cupcakes in advance?
Yes, you can prepare the batter and store it in the fridge for a day before baking. Just remember to let it sit at room temperature for a while before baking.

2. How can I tell if the cupcakes are done?
The edges should be set while the center remains soft. You can test by gently pressing the center; if it feels jiggly but not liquid, they are ready.

3. What if I don’t have cupcake liners?
You can grease the muffin tin with butter or cooking spray instead of using liners. This will help the cupcakes release easily once baked.

Raspberry Chocolate Lava Cupcakes

Print Recipe

Delightful cupcakes combining rich chocolate with tart fresh raspberries, featuring a molten chocolate center.

Author: kaoucheegmail-com
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

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.

Notes

Serve warm with a scoop of vanilla ice cream or whipped cream, and garnish with fresh raspberries.

Nutrition

Serving Size: 1 cupcake
Calories: 350
Sugar: 25g
Sodium: 200mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 5g
Cholesterol: 60mg

Keywords: cupcakes, chocolate, raspberry, dessert, baking