Raspberry Chocolate Lava Cupcakes

Raspberry Chocolate Lava Cupcakes are a rich and indulgent dessert I love to make when I want something decadent but with a fruity twist. These cupcakes have a moist, fudgy chocolate base with a surprise molten raspberry-chocolate center that oozes out when I take a bite. They look impressive, but they’re surprisingly easy to make and always get a “wow” when served warm.

Why You’ll Love This Recipe

I love this recipe because it blends the richness of chocolate with the tart brightness of raspberries in the most satisfying way. The molten center adds a luxurious texture, and the individual portions make it easy to serve for date nights, dinner parties, or when I’m craving a next-level dessert. Plus, I don’t need any frosting—just a dusting of powdered sugar or a few fresh berries and they’re ready to go.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Semi-sweet or dark chocolate, chopped

• Unsalted butter

• Eggs

• Sugar

• All-purpose flour

• Salt

• Fresh raspberries (or frozen, thawed and drained)

• Raspberry preserves or jam

• Optional: powdered sugar or extra raspberries for garnish

Directions

1. I preheat the oven to 375°F and grease or line a muffin tin with paper or silicone liners.

2. In a heatproof bowl, I melt the chocolate and butter together until smooth, either in the microwave or over a double boiler.

3. In a separate bowl, I whisk the eggs and sugar until light and slightly frothy.

4. I slowly stir the melted chocolate mixture into the eggs, then fold in the flour and salt until just combined.

5. I spoon a tablespoon of batter into each cupcake liner, then add a teaspoon of raspberry jam and a fresh raspberry into the center.

6. I top each one with more batter until the cups are about ¾ full, completely covering the filling.

7. I bake for 10–12 minutes, just until the tops are set but still soft in the middle.

8. I let them cool for a few minutes before serving warm so the centers stay gooey.

Servings and timing

This recipe makes about 8 cupcakes.
Prep time: 15 minutes
Bake time: 12 minutes
Cool time: 5 minutes
Total time: 32 minutes

Variations

Sometimes I add a splash of raspberry liqueur to the batter for a more intense flavor. I’ve also swapped in white chocolate chunks with raspberry for a lighter twist. If I don’t have jam, I mash fresh raspberries with a little sugar for a quick substitute. These also work well baked in ramekins for a more formal dessert presentation.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I microwave a cupcake for about 15 seconds to bring back that molten center. They’re also great cold if I want a denser, fudgy texture like a rich brownie.

FAQs

Can I use frozen raspberries?

Yes, I thaw and drain them well before adding so they don’t water down the filling.

How do I know when they’re done baking?

The tops should look just set, but the center will still be soft. I avoid overbaking to keep the lava effect.

Can I make these ahead of time?

Yes, I prepare and refrigerate the unbaked cupcakes in the tin, then bake them fresh when ready. Just add an extra minute or two to the bake time.

What kind of chocolate works best?

I prefer high-quality semi-sweet or dark chocolate bars over chips for the smoothest texture and richest flavor.

Do I need liners for the muffin tin?

Not necessarily. I often grease the tin really well and bake without liners for cleaner edges, especially if I plan to serve them out of the tin.

Conclusion

Raspberry Chocolate Lava Cupcakes are one of those desserts I reach for when I want to impress without spending hours in the kitchen. They’re gooey, rich, and bursting with berry flavor in every bite. Whether I serve them with a dusting of sugar or a scoop of vanilla ice cream, they always steal the show.