These Raspberry Chocolate Lava Cupcakes are a sweet treat that combines rich chocolate and tangy raspberries. The warm, gooey center is a delightful surprise!
When you take a bite, watch out for that chocolate flow—it’s like a delicious little volcano! I love serving these with a scoop of ice cream on top for extra fun. 😋
Key Ingredients & Substitutions
All-purpose flour: This is the base for the cupcakes. If you need a gluten-free option, almond flour or a gluten-free all-purpose blend works well. Just remember, texture may vary a little.
Cocoa powder: Unsweetened cocoa is key for that rich chocolate flavor. If you can’t find unsweetened, Dutch-process cocoa is a good stand-in, but it can alter the flavor slightly.
Fresh raspberries: These add tang and texture. If they’re out of season, you can substitute frozen raspberries. Just make sure to thaw and drain them first!
Raspberry jam or puree: This provides a sweet explosion in the center. You can use strawberry jam or any fruit jam if raspberries aren’t available. A homemade puree of your favorite berry works well too!
Butter: Unsalted butter is recommended for control over salt levels. If you prefer a dairy-free option, use coconut oil or a plant-based butter.
What’s the Best Way to Achieve That Gooey Center?
The secret to the molten center lies in careful baking. You want the cupcakes set on the outside but soft inside. Here’s how to nail it:
- Use a timer! Bake for 18-22 minutes, and check for doneness by gently pressing the center; it should feel soft but not liquid.
- Don’t overmix the batter; mix just until combined to keep the cupcakes light.
- Let them cool slightly to help maintain the flow of the chocolate when you take a bite!
These tiny baking secrets help ensure that your Raspberry Chocolate Lava Cupcakes come out perfectly every time, ready to impress anyone who tries them!
Raspberry Chocolate Lava Cupcakes
Ingredients You’ll Need:
- For the Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/2 cup fresh raspberries (plus extra for garnish)
- 1/2 cup raspberry jam or puree
- For the Chocolate Ganache:
- 4 oz semi-sweet or dark chocolate, chopped
- 1/4 cup heavy cream
- For Garnish:
- Cocoa nibs or chocolate shavings (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 18-22 minutes to bake. Including cooling time, your total time is about 40-45 minutes. Perfect for a tasty treat when you need a sweet pick-me-up!
Step-by-Step Instructions:
1. Prepare the Muffin Tin:
Start by preheating your oven to 350°F (175°C). While the oven is warming up, line a muffin tin with cupcake liners to keep your cupcakes nice and tidy.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. This mix will give your cupcakes that delicious chocolate flavor!
3. Combine the Wet Ingredients:
In a large bowl, beat the melted butter and granulated sugar together until they are well combined. Add in the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract for that lovely aroma.
4. Combine Wet and Dry Ingredients:
Now, it’s time to bring everything together! Alternately add the dry flour mixture and the milk into the wet ingredients. Start with the flour and finish with it as well. Mix just until combined so your cupcakes stay light and fluffy!
5. Fold in the Raspberries:
Gently fold the fresh raspberries into the batter. This will give your cupcakes pops of yummy fruit flavor.
6. Fill the Cupcake Liners:
Using a spoon, fill each cupcake liner about halfway with the batter. This is the base for your yummy lava center!
7. Add the Raspberry Jam:
Drop about 1 teaspoon of raspberry jam or puree into the center of each cupcake. Cover it with more batter until the liner is about 2/3 full. This jam is what creates the delicious molten center.
8. Bake the Cupcakes:
Place the muffin tin in the oven and bake for 18-22 minutes. The cupcakes should be set but still soft to the touch. Watch them closely to avoid overbaking!
9. Prepare the Ganache:
While the cupcakes are baking, let’s make the chocolate ganache. Heat the heavy cream in a small saucepan until it’s simmering. Pour it over the chopped chocolate in a bowl, let it sit for about 2 minutes, then stir until smooth and glossy. This will be your rich topping!
10. Cool and Remove Liners:
Once baked, allow the cupcakes to cool slightly. Carefully remove the liners from the cupcakes, as they are fragile when warm.
11. Add the Ganache:
Spoon the warm chocolate ganache over each cupcake. This adds a luxurious chocolate layer on top!
12. Garnish and Serve:
Top each cupcake with fresh raspberries and sprinkle with cocoa nibs or chocolate shavings if you like. Serve warm to enjoy that gooey, chocolate lava center and the sweet burst of raspberry.
Enjoy these luscious Raspberry Chocolate Lava Cupcakes with their rich, molten core and fresh fruity topping! Perfect for any occasion or just because you deserve something sweet! 😊
Can I Use Other Fruit Instead of Raspberries?
Absolutely! You can substitute with any favorite berries like blueberries, strawberries, or blackberries. Just adjust the jam accordingly to match the fruit you choose for a complementary flavor.
Can I Make These Cupcakes Without Eggs?
Yes, for an egg-free version, you can use a flax egg (mix 1 tbsp flaxseed meal with 2.5 tbsp water, let it sit for 5 minutes) or 1/4 cup unsweetened applesauce per egg. This helps maintain moisture while keeping the cupcakes fluffy!
How Do I Store Leftover Cupcakes?
Keep any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate for up to a week. Just remember to enjoy them warmed up to get that ooey-gooey center!
Can I Freeze These Cupcakes?
Yes, you can freeze the unfrosted cupcakes! Once they’re completely cooled, place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw in the fridge overnight when you’re ready to enjoy them!