Description
Decadent Raspberry Chocolate Lava Cupcakes with a rich chocolate cake and tart raspberry filling for the ultimate dessert experience.
Ingredients
Scale
- 1 cup Dark Chocolate (70% cocoa or semi-sweet)
- 1/2 cup Unsalted Butter (or coconut oil for dairy-free)
- 1/2 cup Granulated Sugar (or honey/maple syrup)
- 2 large Eggs (or flax eggs/applesauce for vegan)
- 1/2 cup All-Purpose Flour (or gluten-free blend)
- 1/4 cup Unsweetened Cocoa Powder
- 1 tsp Baking Powder (certified gluten-free for gluten-free version)
- 1/4 tsp Salt (to taste)
- 1 cup Fresh Raspberries (or frozen, reduced quantity)
Instructions
- Preheat your oven to 425°F (220°C) and grease a muffin tin.
- Melt dark chocolate and butter in a heatproof bowl over a double boiler or microwave, stirring until smooth.
- Whisk together flour, cocoa powder, baking powder, and salt in a separate bowl.
- In another bowl, mix sugar, eggs, and vanilla extract until frothy.
- Combine the melted chocolate mixture with the egg mixture, stirring continuously.
- Gently fold in the dry ingredients in batches, avoiding overmixing.
- Fold in fresh raspberries carefully.
- Pour the batter into the muffin tin, filling each cup 2/3 full.
- Bake for 12-15 minutes until edges are firm but centers are soft.
- Cool for 5 minutes before transferring to a wire rack and serve warm.
Notes
For best results, ensure ingredients are at room temperature and avoid overbaking to keep the lava center.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: cupcakes, dessert, chocolate, raspberry, lava cakes