Description

These raspberry chocolate lava cupcakes feature a warm, molten chocolate center with a hidden burst of tart raspberry. They are decadent, romantic, and surprisingly easy to make, perfect for special occasions or a delightful weeknight treat.

Ingredients

Scale

1/2 cup unsalted butter (plus extra for greasing)
4 oz semi-sweet chocolate (chopped)
2 large eggs
2 large egg yolks
1/4 cup granulated sugar
1/8 tsp salt
2 tbsp all-purpose flour
12 fresh raspberries
Cocoa powder for dusting (optional)

Instructions

Preheat your oven to 425°F (220°C). Butter and dust ramekins or muffin tin with cocoa powder.
Melt butter and semi-sweet chocolate together until smooth. Let cool slightly.
Whisk eggs, egg yolks, sugar, and salt until pale and thick.
Gently fold the chocolate mixture into the egg mixture, then sift in flour and fold until just combined.
Spoon half the batter into prepared cups. Place one raspberry in the center of each. Cover with remaining batter.
Bake for 11–13 minutes until edges are set and centers are soft.
Let rest for 1–2 minutes before inverting onto plates.
Serve warm, dusted with cocoa powder or with ice cream.

Notes

Ensure all ingredients are at room temperature for a smoother batter.
Experiment with other berries or raspberry jam if fresh berries are unavailable.
Do not overbake to achieve the lava effect.
Use high-quality chocolate for richer flavor.
Chill raspberries slightly before adding to batter.
Batter can be prepared up to 24 hours in advance and refrigerated in ramekins. Add 1-2 extra minutes to baking time if baking from chilled.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American, French-inspired

Nutrition

Serving Size: 1 cupcake
Calories: 260
Sugar: 15g
Fat: 18g
Carbohydrates: 22g
Fiber: 2g
Protein: 4g

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