Description
Indulgent raspberry chocolate lava cupcakes melt hearts with their rich, gooey centers and tangy fruit notes. Dark chocolate and fresh raspberries create a luxurious dessert that promises pure delight with each heavenly bite you’ll savor.
Ingredients
Scale
Main Ingredients:
- 4 ounces (113 grams) semisweet chocolate, chopped
- 2 large eggs
- 1 cup (200 grams) granulated sugar
- 1/2 cup (113 grams) unsalted butter
Flour and Seasoning:
- 1/2 cup (60 grams) all-purpose flour
- 1/4 teaspoon salt
Flavor Enhancers:
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C) and prepare a 12-cup muffin tin with paper liners.
- Create a silky chocolate base by melting butter and chocolate in the microwave, stirring at 30-second intervals until perfectly smooth.
- Incorporate sugar into the melted chocolate mixture, stirring until fully integrated.
- Gently introduce eggs one at a time, mixing thoroughly after each addition, then blend in vanilla extract for enhanced flavor.
- Delicately fold flour and salt into the chocolate mixture, ensuring minimal mixing to maintain a light texture.
- Distribute the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Prepare the raspberry filling by heating preserves in a small saucepan until liquefied and smooth.
- Melt additional chocolate into the warm preserves, then stir in heavy cream to create a luxurious filling.
- Carefully spoon the raspberry chocolate filling into the center of each cupcake batter, creating a hidden core.
- Bake for 12-14 minutes, watching for set edges while maintaining a soft, molten center.
- Allow cupcakes to rest in the pan for 5 minutes, then transfer to a wire rack for slight cooling.
- Serve warm to experience the decadent, flowing raspberry-chocolate center.
Notes
- Ensure chocolate and butter are melted gently to prevent burning, using low microwave power or a double boiler for smooth consistency.
- For gluten-free option, substitute all-purpose flour with almond or gluten-free flour blend, maintaining same measurement.
- Create uniform cupcakes by using an ice cream scoop to distribute batter evenly in muffin cups, ensuring consistent baking and presentation.
- Experiment with filling variations like strawberry preserves or dark cherry jam to personalize the chocolate lava cupcake experience.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 345 kcal
- Sugar: 38 g
- Sodium: 75 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 90 mg