These little cupcakes are a treat! They have a rich, gooey chocolate center with a burst of tangy raspberry. Perfect for those who love chocolate and fruit together!
Whenever I bake these, I can’t help but sneak a taste before serving. 🤭 The surprise filling makes them super fun! Pair with ice cream, and you’re in for a sweet moment!
Key Ingredients & Substitutions
Chocolate: Bittersweet or semi-sweet chocolate is key for that rich flavor. If you’re out, you can use milk chocolate, but keep in mind it will be sweeter. I often mix in some dark chocolate for a deeper taste.
Fresh Raspberries: These add a lovely tartness. If you can’t find fresh raspberries, frozen ones work too! Just thaw them a bit before adding them to ensure they don’t release too much water.
Butter: Unsalted butter is best for this recipe. If you’re dairy-free, try using coconut oil or a plant-based butter substitute for similar results.
Flour: All-purpose flour is standard, but you can use almond flour for a gluten-free option. Just make sure to adjust the baking time a little, as it may bake faster.
How Do You Achieve the Perfect Lava Center?
The key to a gooey lava center is careful baking. Start by following these tips:
- Preheat your oven well and bake at a high temperature (425°F/220°C) to set the edges while keeping the inside molten.
- Keep a close eye on them – you want the edges firm and the center slightly soft. About 10-12 minutes should do the trick.
- After baking, let them cool briefly in the pan (5 minutes) before transferring to a wire rack; this helps them hold their shape.
Remember, ovens can vary, so your first batch can be a learning experience! Enjoy the delicious results! 🍰
Raspberry Chocolate Lava Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1/2 cup (115g) unsalted butter, plus extra for greasing
- 4 oz (115g) bittersweet or semi-sweet chocolate, chopped
- 2 large eggs
- 2 large egg yolks
- 1/4 cup (50g) granulated sugar
- 1/4 cup (30g) all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 12 fresh raspberries (for filling)
For Topping:
- Fresh raspberries (about 12, for topping)
- Chocolate ganache or melted chocolate (optional)
- Cocoa nibs or chocolate shavings (optional)
- Raspberry sauce or coulis (for serving, optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 10-12 minutes of baking time. Plus, you’ll want to let them cool for about 5 minutes before enjoying. Total time should be around 30 minutes for a delicious treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 425°F (220°C). Grease a muffin tin with butter or line it with paper cupcake liners. This will help your cupcakes release easily once baked!
2. Melt the Chocolate:
In a microwave-safe bowl or a double boiler, melt the butter and chopped chocolate together. Stir until it’s smooth and shiny. Let it cool down a bit while you prepare the other ingredients.
3. Mix the Eggs and Sugar:
In a mixing bowl, whisk together the eggs, egg yolks, and granulated sugar until the mixture becomes pale and slightly thick. This will make your cupcakes light and fluffy!
4. Combine with Chocolate:
Pour the melted chocolate mixture into the egg mixture, adding in the vanilla extract. Mix until well combined. The lovely chocolate aroma will start wafting through your kitchen!
5. Add Dry Ingredients:
Sift together the flour, cocoa powder, and salt. Gently fold this dry mix into your chocolate mixture. Be careful not to over-mix; you want it just combined!
6. Fill the Muffin Tin:
Spoon about 1 tablespoon of batter into each muffin cup. Then, place one fresh raspberry in the center of each cupcake. Top with a little more batter until the cups are filled about 3/4 full.
7. Bake to Perfection:
Put the muffin tin in the oven and bake for about 10-12 minutes. You want the edges to be firm, but the centers should still be soft and gooey. Keep an eye on them!
8. Cool Down:
After taking them out of the oven, let the cupcakes cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool a bit more.
9. Add Toppings:
If you’d like, drizzle warm chocolate ganache or melted chocolate over the cooled cupcakes. Top each with fresh raspberries and sprinkle with cocoa nibs or chocolate shavings for an elegant touch.
10. Serve and Enjoy:
Serve with a drizzle of raspberry sauce or coulis for an extra pop of flavor. Enjoy these delightful cupcakes warm to really experience the molten raspberry chocolate lava center! Happy baking!
Can I Use Different Fruits Instead of Raspberries?
Absolutely! While raspberries add a wonderful tartness, you can substitute with other berries like blueberries or blackberries. Just keep in mind that the flavor will change slightly, but they’ll still be delicious!
Can I Make These Cupcakes Gluten-Free?
Yes, you can! Simply substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that the blend includes xanthan gum to help with texture and binding.
How Do I Store Leftover Cupcakes?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Just remember to let them come back to room temperature or warm them slightly before enjoying to revive the gooey center!
Can I Prepare the Batter Ahead of Time?
Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours. Just make sure to bring it back to room temperature before baking to ensure even cooking.