Why You’ll Love This Recipe
The combination of warm, gooey chocolate and fresh raspberries creates a harmonious balance of flavors and textures. The cupcakes are easy to prepare and bake quickly, making them an ideal choice for both novice and experienced bakers. Their individual serving size adds a touch of elegance to any dessert table.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 cup fresh raspberries
- 1/4 cup raspberry jam
- Powdered sugar, for dusting
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a separate large bowl, mix the melted butter and granulated sugar until well combined.
- Add the eggs and vanilla extract to the butter-sugar mixture, beating until smooth.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the fresh raspberries.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- In a small bowl, combine the raspberry jam with a few whole raspberries. Place a teaspoon of this mixture into the center of each cupcake.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust with powdered sugar before serving.
Servings and Timing
- Servings: 12 cupcakes
- Preparation Time: 15 minutes
- Baking Time: 18-20 minutes
- Total Time: Approximately 35-40 minutes
Variations
- Chocolate: Substitute the unsweetened cocoa powder with dark chocolate cocoa powder for a richer flavor.
- Berries: Replace raspberries with other berries like blackberries or strawberries for a different taste.
- Dairy-Free: Use dairy-free butter and milk alternatives to make the recipe suitable for those with dairy sensitivities.
Storage/Reheating
Store the cupcakes in an airtight container at room temperature for up to 3 days. To reheat, place a cupcake in the microwave for 10-15 seconds until warmed through.
FAQs
How do I know when the cupcakes are done baking?
Insert a toothpick into the center of a cupcake; if it comes out clean or with a few moist crumbs, the cupcakes are done.
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries. Ensure they are thawed and drained to prevent excess moisture in the batter.
Can I prepare the batter in advance?
Yes, you can prepare the batter and refrigerate it for up to 24 hours before baking. Allow the batter to come to room temperature before baking.
Can I freeze the cupcakes?
Yes, you can freeze the baked and cooled cupcakes in an airtight container for up to 2 months. Thaw at room temperature before serving.
Can I add chocolate chips to the batter?
Yes, folding in 1/2 cup of chocolate chips can enhance the chocolate flavor and add texture.
How can I make the raspberry filling more pronounced?
Increase the amount of raspberry jam and fresh raspberries in the center filling for a more intense raspberry flavor.
Can I use a different type of jam?
Yes, you can substitute raspberry jam with strawberry, blueberry, or apricot jam for a different flavor profile.
Are these cupcakes suitable for a gluten-free diet?
To make these cupcakes gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
Can I make these cupcakes without eggs?
Yes, you can use egg substitutes like flax eggs or chia eggs to make the recipe egg-free.
How can I make the cupcakes more decadent?
Add a piece of chocolate truffle or a spoonful of Nutella in the center along with the raspberry filling for an extra indulgent treat.
Conclusion
These Raspberry Chocolate Lava Cupcakes offer a delightful combination of rich chocolate and fresh raspberries, creating a dessert that’s both indulgent and refreshing. Their individual serving size and molten center make them a perfect choice for special occasions or a sweet treat to enjoy anytime.
Print
Raspberry Chocolate Lava Cupcakes
- Total Time: 35-40 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Indulge in these irresistibly decadent Raspberry Chocolate Lava Cupcakes. With a molten chocolate center and a burst of tangy raspberry filling, these cupcakes are the perfect blend of rich and refreshing flavors. Easy to make and perfect for any occasion, they’ll surely impress anyone who takes a bite.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 cup fresh raspberries
- 1/4 cup raspberry jam
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, beat melted butter and sugar together until smooth.
- Add eggs and vanilla extract to the butter-sugar mixture, mixing well.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.
- Gently fold in fresh raspberries.
- Fill each cupcake liner about two-thirds full with batter.
- Combine raspberry jam with whole raspberries and place a teaspoon of the mixture in the center of each cupcake.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
- You can use frozen raspberries instead of fresh, but ensure they’re thawed and drained to avoid excess moisture.
- For a richer chocolate flavor, substitute unsweetened cocoa powder with dark chocolate cocoa powder.
- These cupcakes can be made dairy-free by using appropriate substitutes for butter and milk.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Dessert, Cupcakes
- Method: Baking
- Cuisine: American
