Raspberry Chocolate Lava Cupcakes

Indulge in the ultimate chocolate experience with these Raspberry Chocolate Lava Cupcakes. Silky-smooth dark chocolate cake encases a gooey raspberry jam center and is crowned with a luscious chocolate-raspberry buttercream, finished with fresh berries. Whether you’re entertaining guests or craving a decadent treat, these cupcakes deliver a perfect balance of rich chocolate and tangy fruit in every bite.

Why You’ll Love Raspberry Chocolate Lava Cupcakes

– Decadent combination of velvety chocolate and bright, tart raspberries
– Molten-center surprise in every cupcake
– Elegant presentation ideal for special occasions
– Simple ingredients and straightforward steps
– Make-ahead friendly: bake in advance, frost when ready

Ingredients

• 8 tablespoons (1 stick) unsalted butter, plus more for greasing
• 6 ounces semisweet chocolate, coarsely chopped
• 3 large eggs, room temperature
• 3 large egg yolks, room temperature
• 1 cup (200g) granulated sugar
• 1/4 teaspoon salt
• 1/2 cup (65g) all-purpose flour, plus more for dusting
• 6 teaspoons raspberry jam
• 8 tablespoons (1 stick) unsalted butter, softened (for frosting)
• 2 cups (240g) confectioners’ sugar, sifted
• 1/4 cup (25g) unsweetened cocoa powder, sifted
• 1/3 cup (80ml) raspberry puree, strained
• Fresh raspberries, for garnish
• Additional cocoa powder, for dusting

Directions

1. Preheat the oven to 350°F (175°C). Generously grease six wells of a standard muffin tin with butter, then dust with flour or unsweetened cocoa powder, tapping out the excess. Line each well with a paper liner.

2. Set a heatproof bowl over a small saucepan of gently simmering water (make sure the bowl doesn’t touch the water). Add 8 tablespoons butter and chopped semisweet chocolate. Stir occasionally until fully melted and smooth, about 3–4 minutes. Remove from heat and let cool for 2 minutes.

3. In a large bowl, whisk together the eggs, egg yolks, granulated sugar, and salt. Beat until the mixture is pale in color and ribbons form when the whisk is lifted, about 2–3 minutes.

4. Slowly pour the slightly cooled chocolate–butter mixture into the egg mixture while continuously whisking. Continue whisking until the batter is uniform and glossy.

5. Sift the flour over the chocolate batter. Using a rubber spatula, gently fold the flour in with a cutting motion until no streaks remain. Take care not to overmix.

6. Divide 2 tablespoons of batter evenly among the six prepared wells. Place 1 teaspoon of raspberry jam in the center of each, being careful not to let it touch the sides of the tin. Top with the remaining batter so each cup is about two-thirds full.

7. Bake for 12–14 minutes, or until the edges are set but the centers still jiggle slightly when the tin is gently shaken.

8. Remove the tin from the oven and let the cupcakes rest for 5 minutes. Run a small knife around the edges of each cup to loosen, then carefully invert the cupcakes onto a wire rack. Let cool for an additional 5 minutes.

9. While the cupcakes cool, prepare the frosting. In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), beat 8 tablespoons softened butter on medium speed until creamy, about 2 minutes.

10. Reduce the mixer speed to low. Gradually add the sifted confectioners’ sugar and cocoa powder, allowing each addition to incorporate before adding more. Once combined, increase speed to medium, then pour in the raspberry puree. Beat for 2–3 minutes, until light, fluffy, and spreadable. If the frosting is too thick, add 1 teaspoon of milk; if it’s too thin, add more powdered sugar, 1 tablespoon at a time.

11. Transfer the frosting to a piping bag fitted with a large star or round tip. Pipe a generous swirl onto each cooled cupcake.

12. Top each cupcake with 2–3 fresh raspberries. Dust lightly with additional unsweetened cocoa powder just before serving.

Pro Tips and Variations

– Ensure eggs and butter are at room temperature for a smoother batter and better rise.
– Avoid overbaking: cupcakes should be set around the edges with a slightly jiggly center.
– For a fruitier filling, substitute fresh raspberries or raspberry coulis in place of jam.
– Swap semisweet for dark chocolate to intensify the chocolate flavor.
– To make these in advance, bake and freeze unfrosted cupcakes for up to 1 month; thaw and frost before serving.

Serving Suggestions

– Serve warm alongside vanilla ice cream or whipped cream.
– Drizzle extra raspberry coulis or melted chocolate over the plate for an elegant finish.
– Pair with a cup of strong coffee, espresso, or a glass of dessert wine.
– Garnish with mint leaves or edible flowers for a pop of color.

Storage/Reheating

– Store frosted cupcakes in an airtight container at room temperature for up to 2 days.
– Refrigerate if your kitchen is warm; bring cupcakes to room temperature before serving.
– Freeze unfrosted cupcakes in a single layer in a freezer-safe container for up to 1 month; thaw at room temperature and frost as directed.
– To gently reheat, place unfrosted cupcakes on a baking sheet in a 300°F (150°C) oven for 5 minutes or until warm.

FAQs

Can I use mascarpone or whipped cream instead of buttercream?
Yes. Simply top the cooled cupcakes with lightly sweetened mascarpone or whipped cream and garnish with fresh raspberries.

What’s the best way to prevent the jam center from leaking?
Spoon the jam into the center of the batter and avoid overfilling. A small dollop (1 teaspoon) ensures the lava center stays intact.

Can I make these gluten-free?
Substitute a 1:1 gluten-free flour blend for the all-purpose flour. Confirm your cocoa powder is also gluten-free.

Do I need a piping bag for frosting?
No—if you don’t have one, you can spread the frosting with a small offset spatula or back of a spoon.

Conclusion

These Raspberry Chocolate Lava Cupcakes combine a tender chocolate cake, gooey fruit-filled center, and silky raspberry-chocolate buttercream for a dessert that’s as stunning as it is delicious. Perfect for date nights, dinner parties, or special celebrations, they’re guaranteed to wow every guest—and keep everyone coming back for more. Enjoy the irresistible blend of flavors in each decadent bite!

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