Description
Experience gooey molten centers in these Raspberry Chocolate Lava Cupcakes. My recipe brings pure chocolate bliss with a tart berry surprise. Easy to make!
Ingredients
Scale
- Cupcake Base:
- 1 ½ cups (180g) all-purpose flour
- ¾ cup (75g) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- 1 cup (200g) granulated sugar
- ½ cup (113g) unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- Molten Core & Berry Boost:
- 1 cup (170g) semi-sweet chocolate chips
- 1 cup (125g) fresh raspberries
- Finishing Touches:
- Powdered sugar for dusting (optional)
- Vanilla bean ice cream or fresh whipped cream (for serving)
Instructions
- Prep Your Pans & Dry Mix:: First things first, get those cupcake liners into your muffin tin. I usually do 12, but if I’m feeling extra, sometimes I go for 6 jumbo ones! In a medium bowl, whisk together your flour, cocoa powder, baking powder, and a pinch of salt. This is where I always make sure there are no lumps; nobody wants a surprise flour pocket in their Molten Raspberry Chocolate Lava Cupcakes, right? Just a quick whisk until everything is combined and looks like a uniform, dark brown cloud. Set that aside for a moment.
- Wet Ingredients & Sugar:: Now, grab a larger bowl and melt your butter. You can do this gently on the stovetop or in the microwave; just don’t let it get super hot, okay? Once it’s melted, whisk in your granulated sugar until it’s fully dissolved and the mixture is smooth and glossy. Then, crack in those eggs, one at a time, whisking well after each addition. This step is crucial for incorporating air and getting a nice, light texture. I remember rushing this once and my cupcakes were a bit dense. Don’t be like past me, take your time!
- Combine & Add Vanilla:: Slowly add the dry ingredients into the wet mixture, mixing until just combined. Overmixing is the enemy of tender cupcakes, friends! You want to stop as soon as you don’t see any streaks of flour. Then, stir in that glorious vanilla extract. The batter will be thick and smell heavenly, like a rich chocolate dream. Try not to eat it all now, it’s tempting, I know! This is the base for our incredible Raspberry Chocolate Lava Cupcakes.
- Fill & Create the Lava Core:: Spoon about a tablespoon of batter into each lined cupcake well. Now for the fun part! Place a small handful of semi-sweet chocolate chips directly into the center of each batter-filled cup. Don’t be shy, this is our lava! Then, gently place 2-3 fresh raspberries on top of the chocolate chips. Finally, spoon another tablespoon of batter over the top, just enough to cover the chocolate and raspberries. You want them nestled in there, ready for their molten reveal.
- Bake to Molten Perfection:: Pop your muffin tin into a preheated oven, usually around 375°F (190°C). The baking time is key here, and it’s where the “lava” magic happens. Bake for about 12-15 minutes. You’re looking for the edges to be set and a little springy, but the very center should still look slightly soft and jiggly when you gently tap the pan. This is your sign that the chocolate inside is still gloriously molten. If you bake them too long, you’ll have a delicious chocolate raspberry cupcake, but no lava, and that’s just sad!
- Cool & Serve Warm:: Once they’re out of the oven, let them cool in the muffin tin for just 5 minutes. Seriously, just 5. Any longer, and that beautiful molten core starts to firm up. Then, carefully transfer them to a wire rack. These Raspberry Chocolate Lava Cupcakes are absolutely best served warm, maybe even with a scoop of vanilla bean ice cream or a dusting of powdered sugar. The first bite, when that warm chocolate goo and tart raspberry burst out? Pure bliss, every single time.