Raspberry Chocolate Lava Cupcakes Recipe

Jump to Recipe Print Recipe

The Comfort of Raspberry Chocolate Lava Cupcakes Recipe

There’s something wonderfully indulgent about biting into a Raspberry Chocolate Lava Cupcake. The combination of luscious, molten chocolate center with a burst of fresh raspberry feels like a gentle treat that melts your worries away. I love how the golden edges offer just a hint of crispness, while the interior stays gloriously gooey and velvety.

Over the years, I’ve found this Raspberry Chocolate Lava Cupcakes Recipe to be my go-to when I want to impress without fuss. It’s comforting in the simplest way—like a warm weekend hug in dessert form. You’ll notice how the tart raspberries cut through the richness, creating that perfect balance that keeps you coming back for more.

Whether you’re baking for a special someone or treating yourself, these cupcakes hold a quiet magic that fills the kitchen with an aroma of melting chocolate and fresh fruit. Let’s dive in together—this is one recipe you’ll want to keep close.

Ingredient Guide

• 4 oz semi-sweet chocolate, chopped: The heart of the cupcake, providing velvety richness. Swap for dark chocolate if you want a deeper, less sweet flavor.
• 1/2 cup unsalted butter: Adds a golden, tender crumb and smooth texture. You can use salted butter, just skip added salt.
• 2 large eggs + 2 large egg yolks: Gives the batter structure and a lush mouthfeel.
• 1/2 cup granulated sugar: Balances the bitterness of the chocolate and creates a light, airy batter.
• 1/4 teaspoon salt: Enhances all the other flavors—it’s a subtle but essential player.
• 1/4 cup all-purpose flour: Just enough to hold the cupcake together without stealing the spotlight from the molten center.
• 12 fresh raspberries: Bursting with color and tartness, they brighten every bite.
• 1/2 cup raspberry preserves: Adds gooey sweetness and pairs perfectly with the chocolate.
• Powdered sugar (optional): For dusting and a pretty finishing touch.

Prep Before You Begin

Before you start, take a few moments to gather and measure your ingredients. That mise en place step really pays off here: it’s all about smooth, easy assembly. Preheat your oven to 425°F (220°C)—this higher temp is the secret to getting that just-set edge while keeping the center beautifully molten. Line your muffin tin or grease it well to make sure the cupcakes slip out cleanly.

How to Make Raspberry Chocolate Lava Cupcakes Recipe

1. Preheat the oven to 425°F (220°C) and prepare your muffin tin. I prefer to line it with parchment cups to help the cupcakes release crisp edges without sticking.
2. Melt the chocolate and butter together in a heatproof bowl over simmering water or in short bursts in the microwave. Stir until you have a glossy, velvety mixture — no lumps here.
3. Whisk the eggs, egg yolks, sugar, and salt in a separate bowl. Your goal is a thick, pale batter that feels light to the touch. This aeration makes the cupcakes soft and tender.
4. Slowly whisk the melted chocolate mixture into the eggs. The batter will darken and become irresistibly silky.
5. Gently fold in the flour using a spatula. Don’t overmix—just enough until the flour disappears. Overworking will toughen the cupcakes, and that delicate molten texture is what we want.

6. Spoon about half the batter evenly into the muffin cups. You’ll want them just over halfway full for that perfect golden edge and molten center contrast.
7. Add a teaspoon of raspberry preserves and place a fresh raspberry right in the center. This surprise middle is what lifts these cupcakes from delicious to unforgettable.
8. Top each cupcake with the remaining batter, gently covering the filling. You’ll notice the batter is quite thick—that helps keep the liquid center intact.
9. Bake for 10 to 12 minutes. Keep a close eye here—the edges will set and develop a light crust, while the center stays soft and gooey. If you overbake, you’ll lose that luscious lava effect.
10. Let them cool in the pan for 2 to 3 minutes so they firm up just enough to handle. Carefully remove using a small spatula or spoon to keep the delicate edges intact.
11. Serve warm. I love dusting them lightly with powdered sugar for a bit of sweetness and a pretty finish, but they’re deeply satisfying plain, too.

Creative Variations for Raspberry Chocolate Lava Cupcakes Recipe

• Swap raspberries for blackberries or fresh strawberries for a seasonal twist.
• Add a touch of orange zest to the batter for a citrus-chocolate note that’s bright and aromatic.
• For an adult version, gently fold in a tablespoon of your favorite liqueur like Chambord or Grand Marnier.
• Use salted caramel preserves instead of raspberry for a rich, sweet surprise inside.
• Top with a dollop of whipped cream or vanilla bean ice cream for an extra indulgent dessert.
• For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend.

Storage, Freezing & Reheating

• Room temperature: Store in an airtight container for up to 2 days. They’re best enjoyed warm, so gently reheat before serving.
• Freezing: Freeze unbaked batter in muffin liners or uncovered baked cupcakes (without powdered sugar) wrapped tightly for up to 2 months.
• To bake frozen batter: Add a few extra minutes to baking time, keeping an eye on that molten center texture.
• To reheat baked cupcakes: Warm in the microwave for 15-20 seconds or in a 300°F (150°C) oven for about 5 minutes to restore gooeyness.

Raspberry Chocolate Lava Cupcakes Recipe FAQs

• Can I use frozen raspberries?
  Yes, but reduce the preserves slightly to avoid extra moisture. Thaw and gently pat dry before using.
• Why are my cupcakes not gooey inside?
  Usually, this means they were baked too long. Try reducing baking time by a minute or two and check frequently from 10 minutes onward.
• Can I make these dairy-free?
  Absolutely! Use a dairy-free butter substitute and dairy-free chocolate with similar cocoa content.
• How do I store leftovers?
  Keep cupcakes in an airtight container at room temp for a couple of days, and reheat gently before eating for best texture.
• Can I double the recipe?
  Yes, just double all ingredients and split between two muffin tins or bake in batches. Watch baking time closely.

Print