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Raspberry Chocolate Lava Cupcakes Recipe

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Decadent Raspberry Chocolate Lava Cupcakes featuring a rich, molten chocolate center with a burst of fresh raspberry flavor. These individual-sized treats combine creamy semi-sweet chocolate cake with a gooey raspberry preserve core, perfect for an elegant dessert or indulgent snack.

Ingredients

For the Cupcakes:

  • 4 oz semi-sweet chocolate, chopped
  • 1/2 cup unsalted butter
  • 2 large eggs
  • 2 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/4 cup all-purpose flour

For Filling and Topping:

  • 12 fresh raspberries
  • 1/2 cup raspberry preserves
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat the oven and prepare the tin: Preheat your oven to 425°F (220°C). Grease or line a 12-cup muffin tin with paper liners to prevent sticking and make removal easier.
  2. Melt chocolate and butter: Place chopped semi-sweet chocolate and unsalted butter in a heatproof bowl. Melt them together gently, either over a double boiler or in short bursts in the microwave, stirring until the mixture is smooth and well combined.
  3. Whisk eggs, sugar, and salt: In a separate mixing bowl, vigorously whisk the 2 large eggs, 2 large egg yolks, granulated sugar, and salt until the mixture becomes thick, pale, and slightly fluffy. This aerates the batter for a tender cupcake texture.
  4. Combine wet and dry ingredients: Gradually whisk the melted chocolate and butter mixture into the egg mixture until fully incorporated. Then gently fold in the all-purpose flour, being careful not to overmix to maintain a light, tender crumb.
  5. Fill muffin cups: Spoon some of the batter into each muffin cup, filling them about halfway. Add a teaspoon of raspberry preserves and one fresh raspberry into the center of each, then cover with more batter until the cups are about three-quarters full. This layering creates the gooey lava center.
  6. Bake: Place the muffin tin in the preheated oven and bake for 10–12 minutes. The cupcake edges should be firm and set, but the centers should remain soft and molten to achieve the lava effect.
  7. Serve: Allow the cupcakes to cool in the pan for 2–3 minutes to firm up slightly. Carefully remove them, and serve warm. Optionally, dust with powdered sugar for an elegant finish.

Notes

  • Ensure not to overbake to keep the lava center molten.
  • Use high-quality semi-sweet chocolate for the best flavor.
  • Allow cupcakes to cool slightly before removing to prevent breakage.
  • Can be served with vanilla ice cream or whipped cream for extra indulgence.

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