Go Back

Raspberry Chocolate Lava Cupcakes

Decadent chocolate cupcakes with a gooey molten center filled with tangy raspberry sauce. Perfect for special occasions or indulgent desserts.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 6 cupcakes
Course: Dessert
Cuisine: American, French
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Cupcakes
  • 4 oz semi-sweet chocolate chopped
  • 1/2 cup unsalted butter 1 stick
  • 2 large eggs
  • 2 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 1/4 cup all-purpose flour
Raspberry Filling
  • 1/2 cup fresh or frozen raspberries
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
Optional Garnishes
  • powdered sugar for dusting
  • fresh raspberries for garnish
  • whipped cream or ice cream optional

Equipment

  • Mixing bowls
  • Saucepan
  • Whisk
  • Muffin tin
  • Oven

Method
 

  1. Preheat oven to 425°F (220°C). Grease 6 muffin cups or line with cupcake liners.
  2. Melt chocolate and butter together in a heatproof bowl over simmering water until smooth.
  3. In a separate bowl, whisk eggs, egg yolks, sugar, and salt until thick and pale.
  4. Fold melted chocolate mixture into egg mixture gradually. Add vanilla extract.
  5. Sift flour over the batter and fold gently until just combined.
  6. Prepare raspberry filling by cooking raspberries with sugar and lemon juice until broken down. Cool slightly.
  7. Spoon half of the batter into muffin cups. Add a teaspoon of raspberry filling in the center, then cover with remaining batter.
  8. Bake 12–14 minutes until edges are set but the center is soft.
  9. Let cupcakes cool 2–3 minutes, then carefully invert onto serving plates.
  10. Dust with powdered sugar, garnish with fresh raspberries, and serve warm with whipped cream or ice cream.

Notes

Avoid overbaking to maintain molten centers. Can be made with other berries or chocolate variations for different flavors.