Raspberry Chocolate Lava Cupcakes (Printable Version)
Rich chocolate cupcakes with molten centers and tart raspberries. An elegant dessert ready in 35 minutes.
# What You Need:
→ Chocolate Batter
01 - 1 cup all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon fine salt
06 - 1/2 cup buttermilk, room temperature
07 - 1/2 cup unsalted butter, melted and slightly cooled
08 - 3/4 cup granulated sugar
09 - 2 large eggs, room temperature
10 - 1 teaspoon pure vanilla extract
→ Lava Filling
11 - 3.5 oz dark chocolate (60-70% cocoa), chopped
12 - 3 tablespoons heavy cream
→ Raspberry Center
13 - 1/2 cup fresh raspberries
→ Garnish
14 - Powdered sugar for dusting
15 - Extra fresh raspberries
16 - Chocolate shavings
# How to Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Place chopped dark chocolate and heavy cream in a microwave-safe bowl. Microwave in 20-second intervals, stirring until smooth and glossy. Cool slightly, then spoon into 12 small mounds (approximately 1 teaspoon each) onto a parchment-lined baking sheet. Freeze for a minimum of 15 minutes until firm.
03 - Sift flour, cocoa powder, baking powder, baking soda, and salt into a medium mixing bowl. Whisk to ensure even distribution.
04 - In a large bowl, whisk melted butter and granulated sugar until well combined. Add eggs one at a time, whisking thoroughly after each addition. Stir in vanilla extract.
05 - Add half of the dry ingredient mixture to the wet ingredients, folding gently. Pour in buttermilk and mix briefly. Add remaining dry ingredients and stir until just combined—do not overmix.
06 - Place 1 heaping tablespoon of batter into each cupcake liner. Position a frozen chocolate mound in the center, pressing lightly into batter. Arrange 2-3 raspberries around each chocolate portion. Top with remaining batter, filling liners approximately 3/4 full.
07 - Bake for 14-16 minutes until tops appear set and a toothpick inserted near the edge comes out clean, while centers remain slightly soft to the touch.
08 - Allow cupcakes to rest in the pan for 5 minutes before transferring to a wire cooling rack. Dust generously with powdered sugar. Top with fresh raspberries and chocolate shavings if desired. Serve warm for optimal molten center effect.
# Expert Tips:
01 -
- The contrast of warm molten chocolate against bright tart raspberries creates this incredible sweet-tart moment that makes people pause after their first bite
- They look impressive on a dessert plate but come together faster than youd expect, making them perfect for last-minute dinner guests
02 -
- The frozen chocolate mounds are non-negotiable—room temperature chocolate will disappear into the batter and you will lose the lava effect entirely
- Resist the urge to overbake even if the centers look slightly underdone, as they continue cooking in the hot pan for those 5 crucial minutes
03 -
- Use a cookie scoop to portion the batter—it keeps the cupcakes uniform and makes the layering process so much faster
- Place the raspberries around the chocolate mound rather than directly on top to prevent the fruit from sinking and creating a hole in your lava center