Raspberry Chocolate Lava Cupcakes
Indulge in these delightful Raspberry Chocolate Lava Cupcakes featuring rich chocolate flavor and a tart raspberry twist, with a molten center that oozes with deliciousness.
Servings: 12 cupcakes
Calories: 275kcal
Ingredients
For the Cupcakes
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup melted unsalted butter Make sure it's cooled.
- 1 cup powdered sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup fresh raspberries Gently fold in.
- 1 cup semi-sweet chocolate chips
For the Raspberry Chocolate Ganache (Optional)
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips Use high-quality chocolate.
- 1 tbsp raspberry jam Enhances the flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a bowl, whisk together the flour, cocoa powder, baking powder, and salt until fully combined.
- In a separate large bowl, whisk the melted butter with the powdered sugar until smooth.
- Add in the eggs one at a time, followed by the vanilla extract, whisking until smooth.
- Gradually combine the dry ingredients with the wet mixture, stirring until just combined.
- Gently fold in the fresh raspberries and chocolate chips.
- Spoon the batter into the prepared liners, filling each cup about three-quarters full.
Baking
- Bake in the preheated oven for 18–20 minutes.
- Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack.
Ganache (Optional)
- Heat the heavy cream in a saucepan until warm.
- Pour the cream over the chocolate chips in a bowl and let it sit for 2 minutes before stirring until smooth.
- Mix in the raspberry jam.
- Drizzle the ganache over the warm cupcakes and serve immediately.
Notes
To elevate your cupcakes, consider adding espresso powder to enhance the chocolate flavor or sprinkle chopped nuts on top before baking. These cupcakes can also be made gluten-free by substituting almond flour.