These Raspberry Chocolate Lava Cupcakes are pure joy! With a gooey chocolate center and a burst of raspberry flavor, they are perfect for any sweet tooth. Yum!
Every time I make these, I feel like a baking superstar! They’re super easy to whip up—just bake, wait a moment, and watch that chocolate ooze out. It’s like magic! ✨
Ingredients & Substitutions
Unsalted Butter: This is essential for richness. If you’re looking for a dairy-free option, coconut oil works well, giving a slight tropical twist to the flavor.
Bittersweet or Semisweet Chocolate: This is the star ingredient! If you prefer a sweeter cupcake, go for semisweet. For a richer experience, bittersweet is the way to go. You can also use dairy-free chocolate for a vegan version.
Granulated Sugar: This adds sweetness to the batter. Coconut sugar is a great substitution if you want a more caramel-like flavor and lower glycemic index. Just remember it may darken the batter slightly.
Raspberries: Fresh raspberries are ideal, but you can use frozen ones too. Keep them partially frozen for less mushiness when baking. If raspberries aren’t available, choose blueberries or even chopped strawberries instead!
Heavy Cream: This is used for the raspberry topping. Substitute with coconut cream for a dairy-free option, which also adds a rich texture.
How Do I Ensure My Lava Cupcakes Have the Perfect Center?
The key to a great lava cupcake is timing. You want the edges to be set while the center stays gooey. Follow these tips:
- Preheat your oven thoroughly. This ensures even baking and the right rise.
- Keep a close eye on the baking time—12 to 14 minutes should do it, but every oven is different. Set a timer for 12 minutes and check!
After baking, let them cool for only about 5 minutes. This helps maintain that delicious gooey center. Carefully remove them from the muffin tin to avoid breaking, and you’re set for a stunning dessert!
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 semisweet chocolate, chopped
- 2 large eggs
- 2 large egg yolks
- 1/4 cup (50g) granulated sugar
- 1/8 tsp salt
- 2 tbsp all-purpose flour
- 1/2 cup fresh or frozen raspberries, plus extra for garnish
For the Raspberry Cream Topping:
- 1/4 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For Garnish:
- 1/4 cup chocolate chips or chopped chocolate
- Optional: cocoa powder for dusting
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and 12-14 minutes to bake, with an additional 5 minutes to cool. You will have rich, gooey lava cupcakes ready in under 40 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 425°F (220°C). While it’s heating, grease 6 muffin tin cups with some butter to prevent sticking. A little extra butter goes a long way!
2. Melt Chocolate and Butter:
In a heatproof bowl, combine the chopped chocolate and unsalted butter. You can melt them together over simmering water (a double boiler) or in the microwave in short bursts. Stir until the mixture is smooth and glossy, then allow it to cool slightly to avoid cooking the eggs later.
3. Whisk Eggs and Sugar:
In a mixing bowl, whisk together the eggs, egg yolks, granulated sugar, and salt. Keep whisking until the mixture becomes pale and fluffy—it should almost double in volume!
4. Combine Mixtures:
Gently fold the cooled chocolate mixture into the egg mixture until it’s well combined. Be careful not to deflate the fluffy egg mixture too much; we want a light texture!
5. Add Flour:
Sift the all-purpose flour over the batter and carefully fold it in until just combined. Avoid overmixing to keep the cupcakes light and airy.
6. Prepare Cupcake Molds:
Spoon the batter evenly into the prepared muffin cups, filling them about 3/4 full. This allows room for rising!
7. Add Raspberries:
Take 2-3 fresh or frozen raspberries and press them gently into the center of each cupcake batter portion. This will create that delicious lava effect when baked.
8. Bake:
Place the muffin tin in the oven and bake for 12-14 minutes until the edges of the cupcakes are set, but the center still looks soft. You want that gooey lava effect!
9. Make Raspberry Cream Topping:
While the cupcakes are baking, whip the heavy cream with powdered sugar and vanilla extract in a separate bowl until soft peaks form. This will be your delightful topping!
10. Cool and Remove:
Once the cupcakes are done, let them cool in the pan for about 5 minutes. This makes them easier to remove without falling apart. After cooling, carefully take them out of the tin and place them on serving plates.
11. Add Chocolate Drizzle and Cream:
Drizzle your warm melted chocolate over the cupcakes. Next, add a generous dollop of the raspberry cream on top. It’s all about indulgence here!
12. Garnish:
Finish off your cupcakes with fresh raspberries and a sprinkle of chocolate chips or chopped chocolate for that perfect presentation.
13. Serve and Enjoy:
These cupcakes are best served immediately while the center is still warm and gooey. Enjoy the rich chocolate paired with bright raspberry flavors—pure indulgence!
Can I Use Different Types of Chocolate in This Recipe?
Absolutely! While bittersweet or semisweet chocolate gives a rich flavor, you can also use milk chocolate for a sweeter cupcake. Just be aware you’ll get a different taste and texture!
What If I Don’t Have Raspberries?
Not a problem! You can substitute with other berries like blueberries or strawberries, or even use a spoonful of fruit preserves in the center for a delicious filling.
Can I Make the Cupcakes in Advance?
You can prepare the batter and fill the muffin cups ahead of time, then cover and refrigerate them for up to a day. Just bake them fresh when you’re ready to enjoy!
How to Store Leftover Cupcakes?
Store any leftovers in an airtight container in the fridge for up to 2 days. To enjoy that gooey center, you can briefly microwave them before serving, but be cautious to not overheat!