Raspberry Chocolate Lava Cupcakes
Indulge in these rich and gooey Raspberry Chocolate Lava Cupcakes that combine the flavors of velvety chocolate and tart raspberries for an irresistible treat.
Servings: 12 cupcakes
Calories: 300kcal
Ingredients
Cupcake Batter
- 1 cup all-purpose flour Light and fluffy base.
- 1/2 cup cocoa powder For rich chocolate flavor.
- 1/2 tsp baking powder For a perfect lift.
- 1/4 tsp salt Enhances flavor.
- 1/2 cup melted unsalted butter Adds richness and moisture.
- 1 cup powdered sugar For sweetness.
- 2 large eggs Binds the ingredients.
- 2 tsp vanilla extract Adds depth to flavor.
- 1 cup fresh raspberries Provides tartness.
- 1 cup semi-sweet chocolate chips For the molten center.
Optional Ganache
- 1 cup heavy cream For drizzling.
- 1 tbsp raspberry jam Enhances the raspberry flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners, lightly greased.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a separate large bowl, whisk the melted butter with powdered sugar, eggs, and vanilla extract until smooth.
- Gradually stir the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Gently fold in the fresh raspberries and chocolate chips.
- Spoon the batter into the prepared muffin tins, filling each about three-quarters full.
Baking
- Bake in the preheated oven for 18-20 minutes, until edges are set but centers remain soft.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Ganache (Optional)
- Heat the cream until warm, pour it over the chocolate chips, let sit for 2 minutes, then stir until smooth.
- Mix in the raspberry jam and drizzle over the warm cupcakes.
Notes
Store leftover cupcakes in an airtight container at room temperature for up to 3 days or freeze for up to a month. For a healthier version, substitute applesauce for half the butter.