Raspberry Chocolate Lava Cupcakes

Experience the delightful combination of rich chocolate and tart raspberry in these decadent Raspberry Chocolate Lava Cupcakes. Perfect for special occasions or a sweet treat, these cupcakes feature a molten center that will impress your guests.

Ingredients

For the Cupcakes:
1/2 cup unsalted butter
4 oz semisweet chocolate, chopped
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt

For the Raspberry Filling:
1/2 cup raspberry preserves
4 oz semisweet chocolate, chopped
1/4 cup heavy cream

Directions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a microwave-safe bowl, melt the butter and chopped chocolate in 30-second intervals, stirring until smooth. Mix in the granulated sugar until well combined.
3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. Gently fold in the flour and salt until just combined. Divide the batter evenly among the prepared muffin cups.
5. For the raspberry filling, heat the raspberry preserves in a small saucepan until liquefied. Remove from heat, then stir in the chopped chocolate until smooth. Mix in the heavy cream until fully combined.
6. Spoon the raspberry filling evenly over the cupcake batter in each muffin cup.
7. Bake for 12-14 minutes, or until the edges are set but the centers remain soft.
8. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool slightly before serving.

Servings and Timing

This recipe yields 12 cupcakes. Prep time is about 20 minutes, with baking taking 12-14 minutes. The total time is approximately 35 minutes.

Variations

• Fruity Twist: Substitute raspberry preserves with strawberry or blackberry for a different flavor profile.
• Nutty Delight: Add chopped nuts to the batter for added texture and flavor.
• Frosted Option: Top with chocolate ganache or whipped cream for an extra indulgent treat.

Storage/Reheating

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week. To enjoy warm, microwave for a few seconds before serving.

FAQs

1. Can I make these cupcakes ahead of time?
   Yes, you can prepare the batter and filling in advance, then assemble and bake them when ready.
2. What if I don’t have raspberry preserves?
   You can use fresh raspberries mixed with sugar or other fruit preserves.
3. Can I freeze these cupcakes?
   Yes, freeze them in an airtight container for up to 3 months. Thaw before serving.
4. How do I know when they are done?
   The edges should be set while the center remains soft. A toothpick should come out with some batter.
5. Can I use dark chocolate instead?
   Absolutely, dark chocolate can add a richer flavor.
6. How do I serve these cupcakes?
   They are best served warm to enjoy the molten center.
7. Can I use cupcake liners?
   Yes, using liners makes for easy removal and adds a decorative touch.
8. What if the filling doesn’t flow?
   Make sure not to overbake; the centers should remain soft.
9. Can I add more filling?
   Yes, feel free to add more raspberry filling for a fruitier center.
10. Are these gluten-free?
    Substitute all-purpose flour with a gluten-free blend to make them gluten-free.

Conclusion

Raspberry Chocolate Lava Cupcakes are a delightful indulgence that combines the rich flavors of chocolate with the brightness of raspberry. Perfect for any dessert table, they offer a unique and delicious experience in every bite. Enjoy the rich, gooey centers and the burst of fruitiness that will leave everyone wanting more!

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