Print

Raspberry Chocolate Lava Cupcakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Raspberry Chocolate Lava Cupcakes are rich, gooey chocolate treats with a molten raspberry-chocolate center. Perfect for special occasions or a luxurious dessert, they combine fudgy chocolate cake with tart berry flavor in every bite.

Ingredients

  • 4 oz semi-sweet or dark chocolate, chopped
  • 1/2 cup unsalted butter
  • 2 large eggs
  • 1/3 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 8 teaspoons raspberry preserves or jam
  • 8 fresh raspberries (or thawed and drained frozen raspberries)
  • Optional: powdered sugar and extra raspberries for garnish

Instructions

  1. Preheat oven to 375°F (190°C). Grease or line 8 muffin tin cups with liners.
  2. In a heatproof bowl, melt chocolate and butter together using a microwave or double boiler. Stir until smooth and let cool slightly.
  3. In a separate bowl, whisk eggs and sugar until light and slightly frothy.
  4. Slowly stir the melted chocolate mixture into the egg mixture.
  5. Fold in flour and salt until just combined—do not overmix.
  6. Spoon about 1 tablespoon of batter into each prepared muffin cup.
  7. Add 1 teaspoon of raspberry jam and 1 fresh raspberry into the center of each cup.
  8. Top with more batter until each cup is about 3/4 full, covering the filling.
  9. Bake for 10–12 minutes, until tops are set but centers are still soft.
  10. Let cool for 5 minutes before serving warm. Garnish with powdered sugar or fresh raspberries if desired.

Notes

  • Use high-quality chocolate bars for best results—avoid chips if possible.
  • Don’t overbake to keep the centers molten and gooey.
  • Add a splash of raspberry liqueur for an adult twist.
  • Try white chocolate and raspberry for a lighter variation.
  • Bake in greased ramekins for a more elegant presentation.

Nutrition

Find it online: https://cookedbymaya.com/raspberry-chocolate-lava-cupcakes/