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
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- 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.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gently fold in the flour and salt until just combined. Divide the batter evenly among the prepared muffin cups.
- 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.
- Spoon the raspberry filling evenly over the cupcake batter in each muffin cup.
- Bake for 12-14 minutes, or until the edges are set but the centers remain soft.
- 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
- 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. - What if I don’t have raspberry preserves?
You can use fresh raspberries mixed with sugar or other fruit preserves. - Can I freeze these cupcakes?
Yes, freeze them in an airtight container for up to 3 months. Thaw before serving. - 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. - Can I use dark chocolate instead?
Absolutely, dark chocolate can add a richer flavor. - How do I serve these cupcakes?
They are best served warm to enjoy the molten center. - Can I use cupcake liners?
Yes, using liners makes for easy removal and adds a decorative touch. - What if the filling doesn’t flow?
Make sure not to overbake; the centers should remain soft. - Can I add more filling?
Yes, feel free to add more raspberry filling for a fruitier center. - 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!
PrintRaspberry Chocolate Lava Cupcakes
- Total Time: 34 minutes
Description
Indulge in these rich Raspberry Chocolate Lava Cupcakes, featuring a gooey chocolate center and a sweet raspberry filling. Perfect for chocolate lovers!
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
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a microwave-safe bowl, melt butter and chopped chocolate in 30-second intervals, stirring until smooth. Stir in sugar until well combined.
- Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
- Fold in flour and salt until just combined. Divide batter evenly among the prepared muffin cups.
- For the raspberry filling, in a small saucepan, heat raspberry preserves until liquefied. Remove from heat and stir in chopped chocolate until smooth. Stir in heavy cream until well combined.
- Spoon raspberry filling evenly over the cupcake batter in each muffin cup.
- Bake for 12-14 minutes, or until the edges are set but the centers are still soft.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.
Notes
Serve warm or at room temperature for the best chocolate lava experience.
- Prep Time: 20 minutes
- Cook Time: 14 minutes